Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread

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Title
Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread
Authors
Keywords
Wheat bread, Salt, Volatiles, Sensory quality
Journal
JOURNAL OF CEREAL SCIENCE
Volume 79, Issue -, Pages 518-526
Publisher
Elsevier BV
Online
2017-12-28
DOI
10.1016/j.jcs.2017.12.013

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