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...
Enregistré dans:
| Auteurs principaux: | , , , , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Elsevier
2021
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/d7679b667aa34aec9f7719619d32091d |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|