Impact of sodium chloride on breakfast cereal products
To reduce the amount of sodium chloride in breakfast cereals without changing their properties, it is necessary to understand the role of this salt. Hence, a model system was developed. This model, composed of native waxy maize starch, glucose and a mixture of amino-acids generated similar colour an...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2009
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| Online Access: | https://eprints.nottingham.ac.uk/28601/ |