Bakery science of bread and the effect of salt reduction on quality: a review

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Bakery science of bread and the effect of salt reduction on quality: a review

Salt or sodium chloride is widely used in most homemade dishes or processed foods. It can be considered\ as a crucial ingredient because, without adding salt most dishes or food products may have less flavor, become tasteless and not appetizing. The addition of salt can provide salty taste or can ev...

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Bibliographic Details
Main Authors:	Nahar, Naili, Madzuki, Iffah Nadhira, Nur Baitul Izzah, Ab Karim, Shahrim, M. Ghazali, Hasanah, Karim, Roselina
Format:	Article
Language:	English
Published:	UNIMAS 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/80793/ http://psasir.upm.edu.my/id/eprint/80793/1/BAKERY.pdf

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