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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier B.V.
2022
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| Materias: | |
| 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 |