Open AccessReduced Sodium Delivery Through Submicronization of Sodium Chloride, Its Use In The Manufacture of Surface Salted Cheese Crackers and The Evaluation of Physico-Chemical, Microbiological and Sensory Characteristics of Cheese Crackers
Author(s) -
Marvin L. Moncada-Reyes
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_dissertations.2048
Subject(s) - food science , taste , sodium , mold , chemistry , yeast , randomized block design , sensory analysis , water activity , mathematics , water content , materials science , biochemistry , statistics , organic chemistry , geotechnical engineering , engineering , composite material