Browsing OSU - Electronic Theses and Dissertations by Subject "fermented products"
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Effects of Fermented Products and Sodium Chloride Substitutes on Selected Properties of White Bread and Dough
(Oklahoma State University, 2014-07-01)Reducing sodium content in bread is a challenging proposition since sodium chloride contributes to more than saltiness perception in bread products. The objective of this study was to assess the effect of salt substitutes ...