Browsing OSU Theses by Subject "nacl"
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Assessment of Fermented Products on Flavor Profile of White Bread and Salt Substitutes on Viscoelastic Properties of Gluten and on Fermentation Properties of Wheat Flour
(Oklahoma State University, 2014-07-01)Reduction of sodium chloride in daily intake has been received a lot of attention as increased consumption of NaCl is associated to cardiovascular diseases. NaCl plays an important role not only in improving the flavor of ...