Effect of reduced sodium chloride and its partial replacement by potassium chloride on bread making (Effect of sodium chloride and its substituete on bread making part 1)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 43, Issue 5, 1996, Pages 610-616

  Takano, Hiroyuki ^a   Miyazaki, Yuuichi ^b   Hino, Akihiro ^a   Asaki, Souichi ^c   Tanaka, Yasuo ^d  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Lion Foods Co Ltd

^c Oita Prefectural Agriculture Fishery Products Processing Guidance Center

^d SeitokuUniversity

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0011443502     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.43.610     Document Type: Article

References (20)

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