Increasing Saltiness Perception and Keeping Quality Properties of Low Salt Bread Using Inhomogeneous Salt Distribution Achieved with Salt Agglomerated by Waxy Starch

AuthID
 P-00T-SJ8
4
Author(s)
Monteiro, ARG
·
Nakagawa, A
·
Pimentel, TC
·
Document Type
Article
Year published
2021
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 146, Pages: 111451 (5)
Indexing
Wos®
Scopus®
Crossref®13
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85103989921
Wos: WOS:000663382900008
Source Identifiers
ISSN: 0023-6438
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

footer slogan

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service