Optimization of the texture allows a reduction of the salt content by a quarter

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Translated title of the contribution	Optimierung der Textur erlaubt eine Senkung des Salzgehalts um ein Viertel
Original language	English
Pages (from-to)	306-312
Number of pages	7
Journal	Deutsche Lebensmittel-Rundschau
Volume	111
Issue number	7
State	Published - 1 Jul 2015

Cite this

@article{a8593adda4bc4ef6adde6931d7933192,

title = "Optimization of the texture allows a reduction of the salt content by a quarter",

author = "Scherf, \{Katharina A.\} and Tabea Pflaum and Peter K{\"o}hler and Thomas Hofmann",

year = "2015",

month = jul,

day = "1",

language = "English",

volume = "111",

pages = "306--312",

journal = "Deutsche Lebensmittel-Rundschau",

issn = "0012-0413",

number = "7",

}

TY - JOUR

T1 - Optimization of the texture allows a reduction of the salt content by a quarter

AU - Scherf, Katharina A.

AU - Pflaum, Tabea

AU - Köhler, Peter

AU - Hofmann, Thomas

PY - 2015/7/1

Y1 - 2015/7/1

UR - https://www.scopus.com/pages/publications/84938870244

M3 - Article

AN - SCOPUS:84938870244

SN - 0012-0413

VL - 111

SP - 306

EP - 312

JO - Deutsche Lebensmittel-Rundschau

JF - Deutsche Lebensmittel-Rundschau

IS - 7

ER -