Flow behaviour of biopolymer solutions and effect on saltiness perception.
In order to improve public health, active measures are taken to lower the salt (sodium chloride) consumption of the population. However, significant effort is required to reduce salt content in processed foods without adversely affecting taste, flavour and consumer preference. This research aimed at...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2011
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| Online Access: | https://eprints.nottingham.ac.uk/11703/ |