Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this w...
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| Autori principali: | , , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2020-06-01
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| Serie: | Foods |
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| Accesso online: | https://www.mdpi.com/2304-8158/9/6/752 |
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