Effects of Sodium Chloride or Salt Substitutes on Rheological Properties and Water-Holding Capacity of Dough and Hardness of Noodles

Publication date: Available online 26 August 2020Source: Food StructureAuthor(s): Hui-Ling Tan, Thuan-Chew Tan, Azhar Mat Easa
Source: Food Structure - Category: Food Science Source Type: research