Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics-Reference-Cited by-同舟云学术

Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics

Author:

Bassett Maria N.¹,Pérez-Palacios Trinidad²,Cipriano Inês³,Cardoso Paulo⁴,Ferreira Isabel M.P.L.V.O.²,Samman Norma¹,Pinho Olívia²⁵

Affiliation:

1. Department of Nutritional Biochemistry; INSIBIO-CONICET; National University of Tucumán; Tucumán Argentina

2. REQUIMTE - Department of Chemical Sciences, Laboratory of Bromatology and Hydrology; Faculty of Pharmacy; University of Porto; Porto Portugal

3. AIPAN - Association of Manufacturers of Bakery, Confectionery and Related North; Maia Portugal

4. CERES Moagem CERES A. de Figueiredo & Irmão S.A.; Porto Portugal

5. Faculty of Nutrition and Food Science; University of Porto; Porto Portugal

Funder

Eurotango project, Lot 13 Argentina

Faculty of Nutrition and Food Science of University of Porto, Portugal

The National Council for Scientific and Technological Research-CONICET-UNT, Argentina

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

Reference36 articles.

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