Reduction in sodium chloride content in saltine crackers through an edible coating
Aiming to reduce the sodium content in saltine crackers, the present study employed a methodology of salt coating that provided an inhomogeneous distribution of salt so that the salt perception was not altered. To this end, three cracker recipes were prepared and compared. Recipe 1 (F1) was the stan...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2020-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202004-0006_reduction-in-sodium-chloride-content-in-saltine-crackers-through-an-edible-coating.php |