Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Technologies-Reference-Cited by-同舟云学术

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Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Technologies

Published:2016 Issue:2 Volume:54 Page:
ISSN:1330-9862
Container-title:Food Technology and Biotechnology
language:
Short-container-title:Food Technol. Biotechnol.

Author:

Ambrosewicz-Walacik Marta, ,Tańska Małgorzata,Rotkiewicz Daniela,Piętak Andrzej, , ,

Publisher

Faculty of Food Technology and Biotechnology - University of Zagreb

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

http://www.ftb.com.hr/images/pdfarticles/2016/April-June/ftb-54-172.pdf

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3. Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review;Foods;2022-10-07

4. Effect of Salt Content Reduction on Food Processing Technology;Foods;2021-09-21

5. The impacts of salt reduction strategies on technological characteristics of wheat bread: a review;Journal of Food Science and Technology;2021-09-20

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