![Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level Conditions]()
Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level ConditionsYovchev, Aleksandar; Briggs, Connie E.; Stone, Andrea K.; Scanlon, Martin G.; Tyler, Robert T.; Hucl, Pierre J.; Nickerson, Michael T. · Cereal Chemistry Journal · 2017