Flavor interactions of soy and potassium chloride in Morton TM Lite Salt® mixture in white pan bread

Stroh, Meredith Pearson2011-11-012011-11-011983http://hdl.handle.net/2097/13040Typescript (photocopy).Digitized by Kansas Correctional IndustriesBread--Quality--EvaluationPotassium chloride--Physiological effectFlavor interactions of soy and potassium chloride in Morton TM Lite Salt® mixture in white pan breadThesisThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.