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
·
Tipo de Documento
Article
Year published
2021
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 146, Páginas: 111451 (5)
Indexing
Wos®
Scopus®
Crossref®13
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85103989921
Wos: WOS:000663382900008
Source Identifiers
ISSN: 0023-6438
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