Reducing salt in bread: A quasi-experimental feasibility study in a bakery in Lima, Peru

Public Health Nutrition

Volumn 19, Issue 6, 2016, Pages 976-982

  Saavedra Garcia, Lorena ^a   Sosa Zevallos, Vanessa ^a   Diez Canseco, Francisco ^a   Miranda, J Jaime ^a,b   Bernabe Ortiz, Antonio ^a,b,c  

^a CRONICAS CENTER OF EXCELLENCE IN CHRONIC DISEASES   (Peru)

^b UNIVERSIDAD PERUANA CAYETANO HEREDIA   (Peru)

^c UNIVERSIDAD PERUANA DE CIENCIAS APLICADAS   (Peru)

Author keywords

Bread; Experimental studies; Peru; Salt reduction; Sodium chloride

Indexed keywords

SALT INTAKE;

AGED; ANALYSIS; BREAD; COOKING; FEASIBILITY STUDY; FEMALE; HUMAN; MALE; MIDDLE AGED; PERU; SALT INTAKE; TASTE;

AGED; BREAD; COOKING; FEASIBILITY STUDIES; FEMALE; HUMANS; MALE; MIDDLE AGED; PERU; SODIUM CHLORIDE, DIETARY; TASTE;

EID: 84929678474     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980015001597     Document Type: Article

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