Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes
Article first published online: 23 SEP 2011
Copyright © 2011 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 92, Issue 3, pages 585–592, February 2012
How to Cite
Beck, M., Jekle, M. and Becker, T. (2012), Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes. J. Sci. Food Agric., 92: 585–592. doi: 10.1002/jsfa.4612
- Issue published online: 4 JAN 2012
- Article first published online: 23 SEP 2011
- Manuscript Accepted: 18 JUL 2011
- Manuscript Revised: 14 JUL 2011
- Manuscript Received: 15 DEC 2010
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