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Title:

Structural, textural and sensory impact of sodium reduction on long fermented pizza

Document type:
Zeitschriftenaufsatz
Author(s):
Bernklau, I., Neußer, C., Moroni, A. V., Gysler, C., Spagnolello, A., Chung, W., Jekle, M., Becker, T.
Keywords:
Microstructure; Image analysis; Protein network analysi; Wheat; Potassium chloride; Sodium chloride; Salt; Dough
Journal title:
Food Chemistry
Year:
2017
Journal volume:
234
Pages contribution:
398-407
Fulltext / DOI:
doi:10.1016/j.foodchem.2017.04.188
WWW:
http://www.sciencedirect.com/science/article/pii/S030881461730732X
Print-ISSN:
0308-8146
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