Linking the chemistry and physics of food with health and nutrition
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Salt release from potato crisps

Xing Tiana and   Ian D. Fisk*a  
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a
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire, United Kingdom
E-mail: Ian.Fisk@nottingham.ac.uk;
Fax: +44 (0)115 951 6142 ;
Tel: +44 (0)115 951 6037
Food Funct., 2012,3, 376-380

DOI: 10.1039/C2FO10282J
Received 20 Dec 2011, Accepted 18 Jan 2012
First published online 16 Feb 2012
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