Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content

Axel, Claudia; Lynch, Kieran M.; Arendt, Elke K; Zannini, Emanuele; Silow, Christoph

doi:10.1016/j.foodres.2016.08.031

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Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content

Author(s): Christoph Silow , Emanuele Zannini , Claudia Axel , Kieran M. Lynch , Elke K. Arendt

Publication date Created: November 2016

Publication date (Print): November 2016

Journal: Food Research International

Publisher: Elsevier BV

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Title: Food Research International

Abbreviated Title: Food Research International

Publisher: Elsevier BV

ISSN (Print): 09639969

Publication date Created: November 2016

Publication date (Print): November 2016

Volume: 89

Pages: 330-337

Article

DOI: 10.1016/j.foodres.2016.08.031

SO-VID: 1d840d5a-d704-4a30-a83e-4db5ae11dc51

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https://www.elsevier.com/tdm/userlicense/1.0/

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