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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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