How Inhomogeneous Salt Distribution Can affect the Sensory Properties of Salt-Reduced Multi-Component Food: Contribution of A Mixture Experimental Design Approach Applied to Pizza
Guilloux, Marion, Prost, Carole, Courcoux, Philippe, Le Bail, Alain, Lethuaut, LaurentVolume:
30
Language:
english
Journal:
Journal of Sensory Studies
DOI:
10.1111/joss.12182
Date:
December, 2015
File:
PDF, 393 KB
english, 2015