The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography

Sun X., Scanlon M. G. , Guillermic R., Belev G. S. , Webb M. A. , ARITAN S. , ...More

Food Research International, vol.130, 2020 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 130
  • Publication Date: 2020
  • Doi Number: 10.1016/j.foodres.2019.108919
  • Title of Journal : Food Research International