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

By Charlton Karen   MacGregor Elizabeth   Vorster Nonnie   Levitt Naomi   Steyn Krisela  

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

Informa Healthcare

Access to resources Recommend Favorite

Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese

By Karagozlu Cem   Kinik Ozer   Akbulut Necati  

International Journal of Food Sciences and Nutrition, Vol. 59, Iss. 3, 2007-06 ,pp. : 181-191

Informa Healthcare

Access to resources Recommend Favorite

Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model

By Bryszewska Malgorzata A.   Laghi Luca   Zannoni Augusta   Gianotti Andrea   Barone Francesca   Taneyo Saa Danielle L.   Bacci Maria L.   Ventrella Domenico   Forni Monica  

Nutrients, Vol. 9, Iss. 3, 2017-03 ,pp. : 272-272

MDPI

Access to resources Recommend Favorite

Urinary Sodium and Potassium Excretion and Dietary Sources of Sodium in Maputo, Mozambique

By Queiroz Ana   Damasceno Albertino   Jessen Neusa   Novela Célia   Moreira Pedro   Lunet Nuno   Padrão Patrícia  

Nutrients, Vol. 9, Iss. 8, 2017-08 ,pp. : 830-830

MDPI

Access to resources Recommend Favorite

The influence of adding fats of varying saturation on the glycaemic response of white bread

By Jeya C.   Henry K.   Lightowler Helen   Newens Katie   Pata Nicki  

International Journal of Food Sciences and Nutrition, Vol. 59, Iss. 1, 2007-11 ,pp. : 61-69

Informa Healthcare

Access to resources Recommend Favorite