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Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough |
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| Authors: | Marion Guilloux Carole Prost Clément Catanéo Guénaelle Leray Sylvie Chevallier Alain Le Bail Laurent Lethuaut |
| Affiliation: | 1. ONIRIS, Nantes‐Atlantic College of Veterinary Medicine and Food Science, , Nantes, F‐44322 France;2. LUNAM University Nantes Angers Le Mans, , France |
| Abstract: | |
| Keywords: | Baked cereal product salt dissolution salt granulometry saltiness texture perception |