Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology
Author:
Affiliation:
1. School of Food Science; Washington State Univ.; Pullman WA 99164 USA
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/am-pdf/10.1111%2F1750-3841.14440
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4. The taste of KCl-What a difference a sugar makes;Ben Abu;Food Chemistry,2018
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