Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride

Author:

Pashaei Mitra1,Mollakhalili‐Meybodi Neda12,Sadeghizadeh Jalal1,Mirmoghtadaei Leila3,Fallahzadeh Hossein4,Arab Masoumeh12

Affiliation:

1. Department of food science and technology School of public health Shahid Sadoughi University of Medical Sciences Yazd Iran

2. Research Center for Food Hygiene and Safety Shahid Sadoughi University of Medical Sciences Yazd Iran

3. Department of Food Science and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Sciences Tehran Iran

4. Departments of biostatistics and Epidemiology School of Public Health Center for Healthcare Data Modeling Shahid Sadoughi University of Medical Sciences Yazd Iran

Publisher

Wiley

Subject

Food Science

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