Structural, textural and sensory impact of sodium reduction on long fermented pizza. [electronic resource]

By: Contributor(s): Producer: 20170810Description: 398-407 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 234
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article

There are no comments on this title.

to post a comment.