Food and Nutrition Sciences
Vol.8 No.2(2017), Paper ID 74320, 11
pages
DOI:10.4236/fns.2017.82017
Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers
Marvin L. Moncada, Carlos E. Astete, Cristina M. Sabliov, Douglas W. Olson, Charles A. Boeneke, Kayanush J. Aryana
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
Copyright © 2017 Marvin L. Moncada, Carlos E. Astete, Cristina M. Sabliov, Douglas W. Olson, Charles A. Boeneke, Kayanush J. Aryana et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Moncada, M. , Astete, C. , Sabliov, C. , Olson, D. , Boeneke, C. and Aryana, K. (2017) Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers.
Food and Nutrition Sciences,
8, 267-276. doi:
10.4236/fns.2017.82017.