1. Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread. (January 2018) Authors: Raffo, Antonio; Carcea, Marina; Moneta, Elisabetta; Narducci, Valentina; Nicoli, Stefano; Peparaio, Marina; Sinesio, Fiorella; Turfani, Valeria Journal: Journal of cereal science Issue: Volume 79(2018) Page Start: 518 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗