Effects of colorant concentration and ‘natural colour’ or ‘sodium content’ claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces

Sineenath Sukkwai, Kongkarn Kijroongrojana, Pichayaphat Chonpracha, Kairy Dharali Pujols, José R. Alonso-Marenco, Ryan Ardoin, Witoon Prinyawiwatkul
  • International Journal of Food Science & Technology, January 2018, Wiley
  • DOI: 10.1111/ijfs.13704

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http://dx.doi.org/10.1111/ijfs.13704

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