Saltiness potentiation in white bread by substituting...

Journal of Cereal Science 2013 / 09 Vol. 58; Iss. 2

Saltiness potentiation in white bread by substituting sodium chloride with a fermented soy ingredient

Jimenez-Maroto, Luis A., Sato, Takuya, Rankin, Scott A.
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Volume:
58
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2013.06.001
Date:
September, 2013
File:
PDF, 248 KB
english, 2013
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