Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.

Boudrag S, Arendt EK, Zannini E

DOI: 10.3390/foods15132343
Published: 2026 Jul 2
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15132343,
  title = {Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.},
  author = {Boudrag S and Arendt EK and Zannini E},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15132343},
  url = {https://doi.org/10.3390/foods15132343}
}

RIS

TY  - JOUR
TI  - Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.
AU  - Boudrag S
AU  - Arendt EK
AU  - Zannini E
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15132343
UR  - https://doi.org/10.3390/foods15132343
ER  -

APA

S, B., EK, A., & E, Z. (2026). Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15132343

Source records

pubmed · retrieved 2026-09-26T02:11:58.989Z