Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage
Crossref DOI link: https://doi.org/10.1007/s11947-015-1476-1
Published Online: 2015-01-30
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Spina, Alfio
Brighina, Selina
Muccilli, Serena
Mazzaglia, Agata
Rapisarda, Paolo
Fallico, Biagio
Arena, Elena
Text and Data Mining valid from 2015-01-30