@article{paperid:1093164,
author = {Faridi, Afshin and Mohebbi, Mohebbat},
title = {The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory properties},
journal = {Cereal Chemistry},
year = {2023},
volume = {100},
number = {2},
month = {March},
issn = {0009-0352},
pages = {384--392},
			numpages = {8},
keywords = {cheese odor; gel emulsifier; low salt bread; odor−taste−texture interactions},
}