Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated in a blinded and informed conditions.
Mackenzie GormanRachael MossSophie BarkerAnika FalkeisenSophie KnowlesMatthew B McSweeneyPublished in: Journal of the science of food and agriculture (2023)
The research emphasizes that salt-reduced labels influence consumers' sensory perception. This article is protected by copyright. All rights reserved.
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