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Impact of salt reduction on bread physicochemical properties and crumb colour and structure
Title
Impact of salt reduction on bread physicochemical properties and crumb colour and structure
Type
Summary of Presentation in an International Conference
Year
2018
Authors
Monteiro, Célia
(Author)
FCNAUP
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Martins, Z.
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Pinho, Olívia
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FCNAUP
Gonçalves, Carla
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FCNAUP
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CORDIS:
Health sciences
FOS:
Medical and Health sciences
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Type (Professor's evaluation):
Scientific
Documents
| File name | Description | Size |
|---|---|---|
| img-129111551-0001 | 255.91 KB |
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Summary of Presentation in an International Conference
Monteiro, Célia; Martins, Z.; Pinho, Olívia; Gonçalves, C.
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