Individualized Optimization of the Salt Content of White Bread for Acceptability
- 1 March 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (2) , 549-554
- https://doi.org/10.1111/j.1365-2621.1988.tb07753.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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