Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters
GUSMÃO, Thaisa Abrantes Souza, ALEXANDRE, Anatalha Marinho, SOUZA, Nayara Gabriela Gonçalves de, SASSI, Katharina Kardinele Barros, GUSMÃO, Rennan Pereira de, MOREIRA, Ricardo TarginoVolume:
37
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/1678-457x.32216
Date:
March, 2017
File:
PDF, 1.01 MB
english, 2017