Fundamental studies on the reduction of salt on dough and bread characteristics-Reference-Cited by-同舟云学术

Fundamental studies on the reduction of salt on dough and bread characteristics

Published:2009-08 Issue:7 Volume:42 Page:885-891
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lynch E.J.,Dal Bello F.,Sheehan E.M.,Cashman K.D.,Arendt E.K.

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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3. Dough thermomechanical properties: influence of sodium chloride, mixing time and equipment;Angioloni;Journal of Cereal Science,2004

4. Commission of the European Communities (2003). Proposal for a regulation of the European parliament and of the council on nutrition and health claims made on foods. COM (2003) 424 final.

5. Influence of additives and mixing time on crumb grain characteristics of wheat bread;Crowley;Cereal Chemistry,2000

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