Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread

Author： Charlton Karen   MacGregor Elizabeth   Vorster Nonnie   Levitt Naomi   Steyn Krisela  

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.58, Iss.7, 2007-11, pp. : 508-521

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