Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch
Antônio Roberto Giriboni Monteiro, Akihiro Nakagawa, Tatiana Colombo Pimentel, Isabel Sousa
Topics & Concepts
FarinographFood scienceSalt (chemistry)AgglomerateStarchChemistryMaterials scienceWheat flourComposite materialPhysical chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyNutritional Studies and Diet