Effects of sodium chloride in the processing of bread baked from wheat, rye and barley flours
- 31 December 1984
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 2 (1) , 53-62
- https://doi.org/10.1016/s0733-5210(84)80008-9
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Value of Low-Sodium Diets QuestionedScience, 1982
- Evaluation of Potassium Chloride as a Salt Substitute in BreadJournal of Food Science, 1982
- Application of Differential Scanning Calorimetry to Starch Gelatinization. III. Effect of Sucrose and Sodium ChlorideStarch ‐ Stärke, 1980
- The effects of certain salts on doughsJournal of the Science of Food and Agriculture, 1965