Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch

Publication date: July 2021Source: LWT, Volume 146Author(s): Antonio Roberto Giriboni Monteiro, Akihiro Nakagawa, Tatiana Colombo Pimentel, Isabel Sousa
Source: LWT Food Science and Technology - Category: Food Science Source Type: research