Repository of Research and Investigative Information
Shahid Sadoughi University of Medical Sciences
  |
 | Up a level |
(2022) Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride. Food Science and Nutrition. pp. 3282-3292.
(2022) The impacts of salt reduction strategies on technological characteristics of wheat bread: a review. Journal of Food Science and Technology-Mysore. pp. 4141-4151. ISSN 0022-1155