Development of low salt recipes seasoned with grape extracts: sensorial evaluation and consumer study

Diego Taladrid,Laura Lorente,Laura Laguna Cruañes,Begoña Bartolomé,M. Victoria Moreno-Arribas

Development of low salt recipes seasoned with grape extracts: sensorial evaluation and consumer study

2019

Diego Taladrid
Laura Lorente
Laura Laguna Cruañes
Begoña Bartolomé
M. Victoria Moreno-Arribas

Trabajo presentado al 13th Pangborn Sensory Science Symposium: ‘Engage with the Future', celebrado en Edimburgo (UK) del 28 de julio al 1 de agosto de 2019.

Keywords:

sensory science
Food science
Art
low salt

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