Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.

Nurmilah S, Cahyana Y, Utama GL, Aït-Kaddour A

Open source

DOI: 10.3390/foods11193120
Published: 2022 Oct 7
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods11193120,
  title = {Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.},
  author = {Nurmilah S and Cahyana Y and Utama GL and Aït-Kaddour A},
  year = {2022},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods11193120},
  url = {https://doi.org/10.3390/foods11193120}
}

RIS

TY  - JOUR
TI  - Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.
AU  - Nurmilah S
AU  - Cahyana Y
AU  - Utama GL
AU  - Aït-Kaddour A
PY  - 2022
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods11193120
UR  - https://doi.org/10.3390/foods11193120
ER  -

APA

S, N., Y, C., GL, U., & A, A. (2022). Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods11193120

Source records

pubmed · retrieved 2026-11-06T15:02:27.181Z
europe-pmc · retrieved 2026-11-06T15:02:27.183Z
doaj · retrieved 2026-11-06T15:02:27.229Z
hal · retrieved 2026-11-06T15:02:27.220Z