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 Moncada-Reyes
Publication year - 2013
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_dissertations.2048
Subject(s) - food science , taste , sodium , chemistry , mold , yeast , randomized block design , water activity , sensory analysis , mathematics , water content , materials science , biochemistry , statistics , organic chemistry , geotechnical engineering , engineering , composite material
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