Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride
Pashaei, Mitra, Mollakhalili‐Meybodi, Neda, Sadeghizadeh, Jalal, Mirmoghtadaei, Leila, Fallahzadeh, Hossein, Arab, Masoumeh
Published in Food science & nutrition (01.10.2022)
Published in Food science & nutrition (01.10.2022)
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Journal Article
The impacts of salt reduction strategies on technological characteristics of wheat bread: a review
Pashaei, Mitra, Zare, Leila, Khalili Sadrabad, Elham, Hosseini Sharif Abad, Amin, Mollakhalili-Meybodi, Neda, Abedi, Abdol-Samad
Published in Journal of food science and technology (01.11.2022)
Published in Journal of food science and technology (01.11.2022)
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Journal Article