Published in
Elsevier, Journal of Cereal Science, (79), p. 518-526
DOI: 10.1016/j.jcs.2017.12.013
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Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread
Journal article published in 2018 by
Antonio Raffo 
,
Marina Carcea ,
Elisabetta Moneta,
Valentina Narducci ,
Stefano Nicoli,
Marina Peparaio,
Fiorella Sinesio,
Valeria Turfani
,
Marina Carcea ,
Elisabetta Moneta,
Valentina Narducci ,
Stefano Nicoli,
Marina Peparaio,
Fiorella Sinesio,
Valeria Turfani
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