Concepedia

Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread

Antonio Raffo, Marina Carcea, Elisabetta Moneta, Valentina Narducci, Stefano Nicoli, Marina Peparaio, Fiorella Sinesio, Valeria Turfani

Journal of Cereal Science · 2017 · 34 citations · 12 references

DOI

Concepts

References

12

Observations on the use of statistical methods in Food Science and Technology

Daniel Granato, Verônica Calado, Basil Jarvis · Food Research International · 2013 · 500 citations

, , +8

Fundamental studies on the reduction of salt on dough and bread characteristics

E.J. Lynch, Fabio Dal Bello, Elizabeth M. Sheehan et al. · Food Research International · 2009 · 206 citations

,

REVIEW: Aroma of Wheat Bread Crumb

Anja N. Birch, Mikael Agerlin Petersen, Åse Hansen · Cereal Chemistry · 2013 · 153 citations

, , +14

Taste Properties of Potassium Chloride Alone and in Mixtures with Sodium Chloride Using a Check‐All‐That‐Apply Method

Dominique A. Sinopoli, Harry T. Lawless · Journal of Food Science · 2012 · 97 citations

, , +17

Role of salt in baking

Ralph A. Miller, R. C. Hoseney · Cereal Foods World · 2008 · 96 citations

, , +1