USE OF A NATURAL LOW Na+ SALT IN DURUM WHEAT BREAD.
| Autor: | ARENA, E.1 earena@unict.it, BRIGHINA, S.1, MAZZAGLIA, A.1, SPINA, A.2, MUCCILLI, S.2, GIANNONE, V.3, FALLICO, B.1 |
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| Zdroj: | Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2015 Special Issue, p77-81. 5p. |
| Databáze: | Academic Search Ultimate |
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