Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2018.1540987
Abstract: ABSTRACT In an attempt to reduce the salt intake from bread consumption while maintaining acceptable sensory bread characteristics, three treatments (NaCl, Ag-NaCl, and NaCl-KCl) each having five different salt levels were used to formulate fifteen… read more here.
Keywords: reduction; salt; pita bread; sensory characteristics ... See more keywords