MONTEIRO, C.; MARTINS, Z.; PINHO, O.; GONÇALVES, C. S. IMPACT OF SALT REDUCTION ON BREAD ON SENSORY PREFERENCE AND PHYSICOCHEMICAL PARAMETERS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 11, n. 1, p. e2701, 2021. DOI: 10.15414/jmbfs.2701. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/2701. Acesso em: 5 jul. 2022.