Combining progressive salt reduction and surface salt distribution as a reformulation strategy: A longitudinal study on a commercial salty cracker

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Publication date: February 2026

Source: Food Quality and Preference, Volume 136

Author(s): Fiorella Sinesio, Francesca Masciola, Elisabetta Moneta, Marina Peparaio, Eleonora Saggia Civitelli

Publication date: February 2026Source: Food Quality and Preference, Volume 136Author(s): Fiorella Sinesio, Francesca Masciola, Elisabetta Moneta, Marina Peparaio, Eleonora Saggia Civitelli Read More

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