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Sodium reduction in crackers: optimization of process to ke..:
Fabiana Pieta
;
Adriana Pieta
;
Caroline Marques
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000300901&tlng=en. , 2021
Link:
https://doi.org/10.1590/1678-992x-2020-0324
RT Journal T1 <Title>Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:e576401e1a3c4de893a70dcde919c85e&Exemplar=1&LAN=DE A1 Fabiana Pieta A1 Adriana Pieta A1 Caroline Marques A1 Vânia de Cássia da Fonseca Burgardt A1 Naimara Vieira do Prado A1 Alessandra Machado-Lunkes A1 Luciano Lucchetta PB Universidade de São Paulo YR 2021 K1 baked products K1 salt K1 texture K1 acceptance K1 upscale K1 Agriculture (General) K1 S1-972 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000300901&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/1678-992x-2020-0324 DO https://doi.org/10.1590/1678-992x-2020-0324 SF ELIB - SuUB Bremen
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