Use of Response Surface Methodology to Investigate the Effect of Sodium Chloride Substitution with Salicornia Ramosissima Powder in Common Wheat Dough and Bread

AuthID
 P-00X-NXY
5
Author(s)
Toumi, O
·
Conte, P
·
Fadda, C
Document Type
Article
Year published
2022
Published
in JOURNAL OF FUNCTIONAL FOODS, ISSN: 1756-4646
Volume: 99
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Publication Identifiers
Wos: WOS:000891838400001
Source Identifiers
ISSN: 1756-4646
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