Bernklau, Isabelle <br/><br/>
Structural, textural and sensory impact of sodium reduction on long fermented pizza.  [electronic resource] 

 -  Food chemistry  Nov 2017 
 - 398-407 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.04.188  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--analysis<br/>Diet, Sodium-Restricted<br/>Fermentation<br/>Food Analysis<br/>Food Preferences<br/>Food Quality<br/>Humans<br/>Potassium Chloride<br/>Sodium--analysis<br/>Sodium Chloride<br/>Taste