Conventional and Emerging Approaches for Reducing Dietary Intake of Salt
Article in Food Research International (January 2022)
The most recent citing publications are shown below. View all 19 publications that cite this research output on Dimensions.
Chapter 5 Developing novel foods using multiple emulsions: insights with reference to bioaccessibility and bioavailability
Book chapter (January 2022)
Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations
Article in Innovative Food Science & Emerging Technologies (December 2021)