Optimum level of salt in French-type bread. Influence of income status, salt level in daily bread consumption, and test location

Journal of Food Science

Volumn 73, Issue 8, 2008, Pages

  Sosa, M ^a,b   Flores, A ^a,b   Hough, G ^a,b   Apro, N ^c   Ferreyra, V ^c   Orbea, M M ^c  

^a ISETA   (Argentina)

^b Universidad Provincial del Sudoeste   (Argentina)

^c INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

Bread; Income level; Salt concentration; Survival analysis statistics; Test location

Indexed keywords

SODIUM CHLORIDE;

ARGENTINA; ARTICLE; BREAD; CONSUMER; HUMAN; INCOME; STATISTICAL MODEL;

ARGENTINA; BREAD; CONSUMER SATISFACTION; HUMANS; INCOME; LINEAR MODELS; SODIUM CHLORIDE;

EID: 53549106905     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00898.x     Document Type: Article

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