Open AccessIMPACT OF SALT REDUCTION ON BREAD ON SENSORY PREFERENCE AND PHYSICOCHEMICAL PARAMETERS
Author(s) -
Célia Regina Oliveira Monteiro,
Zita E. Martins,
Olı́via Pinho,
Carla Silva Gonçalves
Publication year - 2021
Publication title -
journal of microbiology biotechnology and food sciences
Language(s) - English
Resource type - Journals
ISSN - 1338-5178
DOI - 10.15414/jmbfs.2701
Subject(s) - food science , statistical analysis , sensory analysis , mathematics , taste , salt (chemistry) , sensory system , chemistry , psychology , statistics , cognitive psychology
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