Salt, fat and sugar reduction: sensory approaches for nutritional reformulation of foods and beverages /
Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products ar...
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| Language: | English |
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Duxford, United Kingdom :
Woodhead Publishing, an imprint of Elsevier,
[2020]
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Online Access: | ScienceDirect |