The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits.

Ayed, Charfedinne; Lim, Mui; Nawaz, Khatija; Macnaughtan, William; Sturrock, Craig J; Hill, Sandra E; Linforth, Robert; Fisk, Ian D

Ayed, Charfedinne; Lim, Mui; Nawaz, Khatija; Macnaughtan, William; Sturrock, Craig J; Hill, Sandra E; Linforth, Robert; Fisk, Ian D.

Afiliación

Ayed C; Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Lim M; Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Nawaz K; Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Macnaughtan W; Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Sturrock CJ; Hounsfield Facility, School of Biosciences, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Hill SE; Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Linforth R; Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Fisk ID; Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.

Food Chem X ; 9: 100115, 2021 Mar 30.

Article en En | MEDLINE | ID: mdl-33511340

Palabras clave

Biscuit structure; Biscuits; Physicochemical properties; Porosity; Sensory properties; Sodium reduction

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2021 Tipo del documento: Article País de afiliación: Reino Unido

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