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. , ...Daha Fazla

Food Research International, cilt.130, 2020 (SCI İndekslerine Giren Dergi) identifier identifier identifier