Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties

Journal source
Journal name: 
Quality Assurance and Safety of Crops & Foods (QAS)
Issue: 
Volume 08 (2016), Issue 4
Page(s): 
609–616
Author(s): 
S. Sayar, F. Erdoğdu, G. Eydemir, E. Nayman