Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

Marta Ambrosewicz-Walacik ; Małgorzata Tańska ; Daniela Rotkiewicz ; Andrzej Piętak

Food technology and biotechnology, 2016-01, Vol.54 (2), p.172-179 [Periódico revisado por pares]

University of Zagreb Faculty of Food Technology and Biotechnology

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