✦ LIBER ✦
Saltiness potentiation in white bread by substituting sodium chloride with a fermented soy ingredient
✍ Scribed by Jimenez-Maroto, Luis A.; Sato, Takuya; Rankin, Scott A.
- Book ID
- 123214421
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 248 KB
- Volume
- 58
- Category
- Article
- ISSN
- 0733-5210
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