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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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