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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Original Article

Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction

Camille GeorgesDepartment of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon

Hamza DaroubDepartment of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon

Imad ToufeiliDepartment of Nutrition and Food Sciences, American University of Beirut, Beirut, Lebanon

Hussain Isma’eelDepartment of Internal Medicine Faculty of Medicine, American University of Beirut, Beirut, Lebanon

Ammar OlabiDepartment of Nutrition and Food Sciences, American University of Beirut, Beirut, LebanonCorrespondence[email protected]

Pages 2578-2589 | Received 24 May 2018, Accepted 18 Oct 2018, Published online: 01 Nov 2018

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https://doi.org/10.1080/10942912.2018.1540987
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Articles from other publishers (1)

Semra BOZKURT & Mehmet KOÇ. (2022) GIDALARDA SODYUM AZALTIMISODIUM REDUCTION IN FOODS. Gıda 47:2, pages 231-251.
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