Effects of Sodium Reduction on the Physicochemical Characteristics of Pretzel Bites.

J Food Sci · 2026 · PMC13147307 · PMID 42089293

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an increasing trendno p-value reported

Chewiness exhibited an increasing trend from T1 to T4, with the latter treatment having the highest value (6.79 ± 0.14 N).

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