Sodium reduction in bread using low-sodium sea salt

Cereal Chemistry

Volumn 91, Issue 1, 2014, Pages 41-44

  Miller, Rebecca A ^a   Jeong, Juhui ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS;

BAKED PRODUCT; CONSUMER ACCEPTABILITY; DOUGH RHEOLOGY; LOW SODIUM; MIXING TIME; PROPERTY; SALT SUBSTITUTES; SALT-CONTAINING; SEA SALTS; SODIUM REDUCTIONS;

SODIUM CHLORIDE;

EID: 84892405084     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-05-13-0089-R     Document Type: Article

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