Effect of Salt Reduction on Children's Acceptance of Bread-Reference-Cited by-同舟云学术

Effect of Salt Reduction on Children's Acceptance of Bread

Published:2018-07-25 Issue:8 Volume:83 Page:2204-2211
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Rannou Cécile¹^ORCID,Texier Florence¹,Marzin Cécile¹,Nicklaus Sophie²,Cariou Véronique³,Courcoux Philippe³,Prost Carole¹

Affiliation:

1. L'UNAM Univ.; ONIRIS, UMR CNRS 6144 GEPEA, Flavor Team; Nantes France

2. Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA; Univ. Bourgogne Franche-Comté; Dijon France

3. StatSC; ONIRIS, INRA; 44322 Nantes France

Funder

Région Pays de la Loire

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14280/fullpdf

Reference42 articles.

1. Consumer acceptance of foods lower in sodium;Adams;Journal of the American Dietetic Association,1995

2. Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain;Annett;Journal of Food Science,2007

3. FEB (Fédération des Entrepreneurs de Boulangerie 2016 [Etude] Les Français et le pain (09-02-16) https://www.ania.net/alimentation-sante/lesfrancaisetlepain

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