Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules
(2022)
Journal Article
Hurst, K. E., Hewson, L., & Fisk, I. D. (2022). Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules. Food Research International, 155, Article 111022. https://doi.org/10.1016/j.foodres.2022.111022
Successful salt (NaCl) reduction strategies are required to reduce the salt content of snacks while maintaining saltiness perception and consumer acceptance. Previous research suggests that particle physicochemical design rules (small particle size,... Read More about Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules.