| 000 | 01284 a2200409 4500 | ||
|---|---|---|---|
| 005 | 20250517154859.0 | ||
| 264 | 0 | _c20170810 | |
| 008 | 201708s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2017.04.188 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aBernklau, Isabelle | |
| 245 | 0 | 0 |
_aStructural, textural and sensory impact of sodium reduction on long fermented pizza. _h[electronic resource] |
| 260 |
_bFood chemistry _cNov 2017 |
||
| 300 |
_a398-407 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aBread _xanalysis |
| 650 | 0 | 4 | _aDiet, Sodium-Restricted |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 | _aFood Analysis |
| 650 | 0 | 4 | _aFood Preferences |
| 650 | 0 | 4 | _aFood Quality |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aPotassium Chloride |
| 650 | 0 | 4 |
_aSodium _xanalysis |
| 650 | 0 | 4 | _aSodium Chloride |
| 650 | 0 | 4 | _aTaste |
| 700 | 1 | _aNeußer, Christian | |
| 700 | 1 | _aMoroni, Alice V | |
| 700 | 1 | _aGysler, Christof | |
| 700 | 1 | _aSpagnolello, Alessandro | |
| 700 | 1 | _aChung, Wookyung | |
| 700 | 1 | _aJekle, Mario | |
| 700 | 1 | _aBecker, Thomas | |
| 773 | 0 |
_tFood chemistry _gvol. 234 _gp. 398-407 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2017.04.188 _zAvailable from publisher's website |
| 999 |
_c27216543 _d27216543 |
||