Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability

M. Emorine, C. Septier, T. Thomas-Danguin, C. Salles

Open source

DOI: 10.1016/j.foodres.2013.01.006
Published: 2013-05
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2013.01.006,
  title = {Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability},
  author = {M. Emorine and C. Septier and T. Thomas-Danguin and C. Salles},
  year = {2013},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2013.01.006},
  url = {https://doi.org/10.1016/j.foodres.2013.01.006}
}

RIS

TY  - JOUR
TI  - Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability
AU  - M. Emorine
AU  - C. Septier
AU  - T. Thomas-Danguin
AU  - C. Salles
PY  - 2013
JO  - Food Research International
DO  - 10.1016/j.foodres.2013.01.006
UR  - https://doi.org/10.1016/j.foodres.2013.01.006
ER  -

APA

Emorine, M., Septier, C., Thomas-Danguin, T., & Salles, C. (2013). Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability. Food Research International. https://doi.org/10.1016/j.foodres.2013.01.006

Source records

crossref · retrieved 2026-11-06T10:43:08.282Z