Implications of Salt and Sodium Reduction on Microbial Food Safety

By Taormina Peter  

Critical Reviews in Food Science and Nutrition, Vol. 50, Iss. 3, 2010-03 ,pp. : 209-227

Taylor & Francis Ltd

Access to resources Recommend Favorite

Glycemic Impact and Health: New Horizons in White Bread Formulations

By Burton Pat M.  

Critical Reviews in Food Science and Nutrition, Vol. 51, Iss. 10, 2011-12 ,pp. : 965-982

Taylor & Francis Ltd

Access to resources Recommend Favorite

Impact of microbial transglutaminase on the viscoelastic profile of formulated bread doughs

By Collar Concepción   Bollaín Clara  

European Food Research and Technology A, Vol. 218, Iss. 2, 2004-01 ,pp. : 139-146

Springer Publishing Company

Access to resources Recommend Favorite

The impact of postponed bread baking technology on the quality properties of Kaiser rolls and in vitro starch digestibility

By  

Journal Of Food Process Engineering (Electronic), Vol. 41, Iss. 1, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Salt: A Review of its Role in Food Science and Public Health

By  

Current Nutrition & Food Science, Vol. 4, Iss. 4, 2008-11 ,pp. : 290-297

Bentham Science Publishers

Access to resources Recommend Favorite