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Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties |
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| Authors: | Martin Král Matej Pospiech Hana Běhalová Dani Dordevic Martina O??ádalová Bohuslava Tremlová Adam Florkiewicz |
| Affiliation: | 1. Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic;2. Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, Poland |
| Abstract: | |
| Keywords: | dough image analyses rheology salts |