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1 Ergebnisse
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Salt reduction in bakery products: A critical review on the..:
Ferrari, Gabriel Tonin
;
Proserpio, Cristina
;
Stragliotto, Letícia Kahler
...
Trends in Food Science & Technology. 129 (2022) - p. 440-448 , 2022
Link:
https://doi.org/10.1016/j.tifs.2022.10.013
RT Journal T1
Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.tifs.2022.10.013&Exemplar=1&LAN=DE A1 Ferrari, Gabriel Tonin A1 Proserpio, Cristina A1 Stragliotto, Letícia Kahler A1 Boff, Jaqueline Menti A1 Pagliarini, Ella A1 Oliveira, Viviani Ruffo de PB Elsevier BV YR 2022 SN 0924-2244 JF Trends in Food Science & Technology VO 129 SP 440 OP 448 LK http://dx.doi.org/https://doi.org/10.1016/j.tifs.2022.10.013 DO https://doi.org/10.1016/j.tifs.2022.10.013 SF ELIB - SuUB Bremen
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