Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties
The flatbread was prepared by varying concentrations of sodium chloride and potassium chloride of 0.0, 0.5, 1.0, 1.5 and 2.0%. The flatbread was investigated for physiochemical, textural, and other quality characteristics. The comparative study of the effect of sodium chloride and potassium chloride...
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| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/d7679b667aa34aec9f7719619d32091d |
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