Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality

High sodium intakes represent an important risk factor for hypertension, cardiovascular diseases and kidney diseases. Even during the current COVID-19 pandemic, hypertension was related to higher mortality rate in patients with coronavirus. Thus, it is necessary to apply strategies to reduce or repl...

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Detalles Bibliográficos
Autores principales: Marco, Estefanía Rodriguez de, Navarro, José Luis, León, Alberto Edel, Steffolani, María Eugenia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier B.V. 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9760479/
https://www.ncbi.nlm.nih.gov/pubmed/36568859
http://dx.doi.org/10.1016/j.ijgfs.2022.100486

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9760479/
https://www.ncbi.nlm.nih.gov/pubmed/36568859
http://dx.doi.org/10.1016/j.ijgfs.2022.100486

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