Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage - Concepedia

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Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage

31

Citations

40

References

2015

Year

Alfio Spina, Selina Brighina, Serena Muccilli, Agata Mazzaglia, Paolo Rapisarda, Biagio Fallico, Elena Arena

Food and Bioprocess Technology

Food QualityPartial ReplacementDurum DesfGrain QualityLong StorageCrop Quality

References

	Year	Citations

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