IMPACT OF SALT REDUCTION ON BREAD ON SENSORY PREFERENCE AND PHYSICOCHEMICAL PARAMETERS.
| Autor: | Monteiro, C.1, Martins, Z. E.2, Pinho, O.1,2, Gonçalves, C.1,3,4 carlagoncalves.pt@gmail.com |
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| Zdroj: | Journal of Microbiology, Biotechnology & Food Sciences. Aug/Sep2021, Vol. 11 Issue 1, p1-8. 8p. |
| Databáze: | Academic Search Ultimate |
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