Reduced salt in bread and other baked products-Reference-Cited by-同舟云学术

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Reduced salt in bread and other baked products

Published:2007 Issue: Volume: Page:283-295
ISSN:
Container-title:Reducing Salt in Foods
language:
Short-container-title:

Author:

Cauvain S.P.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/K863727554416184.pdf

Reference27 articles.

1. Technology of Breadmaking;Cauvain,1998

2. Breadmaking: Improving Quality;Cauvain,2003

3. Technology of Biscuits, Crackers and Cookies;Manly,2000

4. Flour Confectionery Manufacture;Street,1991

5. Bakery Food Manufacture and Quality: Water Control and Effects;Cauvain,2000

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?;Nutrients;2024-04-18

2. Food and salt structure design for salt reducing;Innovative Food Science & Emerging Technologies;2021-01

3. The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography;Food Research International;2020-04

4. Current and future strategies to reduce salt consumption;Agri-Food Industry Strategies for Healthy Diets and Sustainability;2020

5. Yogurt Acid Whey Utilization for Production of Baked Goods: Pancakes and Pizza Crust;Foods;2019-11-25

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