Carnauba wax utilization in salt encapsulation: application in bread-Reference-Cited by-同舟云学术

Carnauba wax utilization in salt encapsulation: application in bread

Published:2022-06-17 Issue:8 Volume:59 Page:3307-3311
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Beck Pedro Henrique Barreiros,de Camargo Lima Beluci Natália,Monteiro Antonio Roberto Giriboni^ORCID,dos Santos Scholz Maria Brígida,Neto André Álvares Monge

Funder

conselho nacional de desenvolvimento científico e tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05504-2.pdf

Reference14 articles.

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3. AOAC International (1995) Official methods of analysis of AOAC international (method 985.35)

4. Eva C, Peter Koehler P, Scherf KA (2016) Applicability of salt reduction strategies in pizza crust. Food Chem 192:1116–1123. https://doi.org/10.1016/j.foodchem.2015.07.066

5. Guilloux M, Prost C, Catanéo C, Leray G, Chevallier S, Le Bail A, Lethuaut L (2013) Salty and texture perception of dough. J Texture Stud 44:397–408. https://doi.org/10.1111/jtxs.12029

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