1887

n South African Food Review - SA's bold move on salt : bakery

Volume 43, Issue 1
  • ISSN : 0379-6000
USD

 

Abstract

Lowering salt content in baked goods can lead to shorter leavening and reduced kneading time for bread, resulting in technical difficulties.

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/content/im_safr/43/1/EJC183407
2016-01-01
2017-12-12

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