Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough
Author:
Affiliation:
1. ONIRIS; Nantes-Atlantic College of Veterinary Medicine and Food Science; UMR GEPEA CNRS 6144, BP 82225 Nantes F-44322 France
2. LUNAM University Nantes Angers Le Mans; France
Funder
European Commission
FP7
Thematic Area KBBE
Project “PLEASURE”
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12029/fullpdf
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3. Reducing salt: A challenge for the meat industry;Desmond;Meat Sci.,2006
4. Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits;Edoura-Gaena;J. Food Eng.,2007
5. The effect of salt, water and temperature on wheat dough rheology;Farahnaky;J. Texture Studies,2007
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