Influence of the use of potassium chloride and enzyme preparation on the physical characteristics of crackers with reduced sodium content. Research, Society and Development, [S. l.], v. 9, n. 11, p. e97891110833, 2020. DOI: 10.33448/rsd-v9i11.10833. Disponível em: https://rsdjournal.org/rsd/article/view/10833. Acesso em: 15 dec. 2025.