The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties.

Foods · 2020 · PMC7278690 · PMID 32397605

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more or less significantno p-value reported

This fact will lead to a more or less significant effect of SS and SD addition in wheat flour than that of sodium chloride on dough rheological properties values.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.