6533b85ffe1ef96bd12c2292
RESEARCH PRODUCT
Use of a natural low Na+ salt in durum wheat bread
Elena ArenaS BrighinaA MazzagliaA SpinaS MuccilliV GiannoneBiagio Fallicosubject
potassium chloride; sensory evaluation; durum wheat breadsensory evaluationpotassium chlorideSettore AGR/15 - Scienze E Tecnologie Alimentaridurum wheat breadFunctional Food Durum Wheat Breadyear | journal | country | edition | language |
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2016-01-01 |