Small deformation rheological properties of dough are useful tool to predict the effects of modest sodium reduction on flour tortilla quality
Tuncil, Y.E., Jondiko, T., Castell-Perez, M.E., Puerta-Gomez, A.F., Awika, J.M.Volume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.12.033
Date:
May, 2016
File:
PDF, 757 KB
english, 2016