Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters

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Bibliographic Details
Main Author:	Thaisa Abrantes Souza GUSMÃO
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Subjects:	Agrociencias prevention Hypertension sodium reduction
Online Access:	Acceder al recurso
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