The Impact of Salt Reduction in Bread: A Review

Critical Reviews in Food Science and Nutrition

Volumn 52, Issue 6, 2012, Pages 514-524

  Belz, Markus C E ^a   Ryan, Liam A M ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

hypertension; low salt; rheology; salt replacement; sodium chloride

Indexed keywords

AVERAGE CURRENTS; BREAD PRODUCTION; BREAD QUALITY; CARDIO-VASCULAR DISEASE; DAILY INTAKE; DELETERIOUS EFFECTS; DIETARY INTAKES; FOOD INDUSTRIES; GLOBAL HEALTH; HUMAN DIET; HYPERTENSION; LOW-SALT; PRODUCTION PROCESS; SENSORY CHARACTERISTICS; SHELF LIFE;

NUTRITION; RHEOLOGY; SODIUM CHLORIDE;

FOOD PRODUCTS;

SODIUM CHLORIDE;

BREAD; CHEMISTRY; COOKING; FOOD ANALYSIS; HUMAN; METHODOLOGY; REVIEW; STANDARD;

BREAD; COOKING; FOOD ANALYSIS; HUMANS; SODIUM CHLORIDE;

EID: 84862084256     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.502265     Document Type: Review

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