Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters

The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

(2012) Markus C. E. Belz et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The increasing use of barley and barley by-products in the production of healthier baked goods

(2012) Paul Sullivan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings

(2011) Dieuwerke P. Bolhuis et al.   JOURNAL OF NUTRITION

Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations

(2011) Jocelem Mastrodi Salgado et al.   PLANT FOODS FOR HUMAN NUTRITION

Bread baking: Technological considerations based on process modelling and simulation

(2010) Emmanuel Purlis   JOURNAL OF FOOD ENGINEERING

Strategies to Reduce Sodium Consumption: A Food Industry Perspective

(2009) Mariska Dötsch et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Fundamental studies on the reduction of salt on dough and bread characteristics

(2009) E.J. Lynch et al.   FOOD RESEARCH INTERNATIONAL

Modelling the browning of bread during baking

(2009) Emmanuel Purlis et al.   FOOD RESEARCH INTERNATIONAL

Optimum Level of Salt in French-Type Bread. Influence of Income Status, Salt Level in Daily Bread Consumption, and Test Location

(2008) M. Sosa et al.   JOURNAL OF FOOD SCIENCE