Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level Conditions
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DOI: 10.1094/cchem-12-16-0285-r
Abstract: The interrelationships between flour quality and the variability in the dough physical properties and bread loaf characteristics were investigated under reduced salt conditions using partial least squares (PLS) regression analysis. Seventy-two percent of the variability… read more here.
Keywords: interrelationships flour; flour dough; flour quality; variability ... See more keywords
Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)
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DOI: 10.3390/foods10020392
Abstract: Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether… read more here.
Keywords: preservation means; table; reduced salt; table olives ... See more keywords