Salt content in bread and dough from northern Portugal: Method development and comparison
Author:
Funder
Fundação para a Ciência e a Tecnologia
Publisher
Elsevier BV
Subject
Food Science
Reference15 articles.
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2. Sampling of bread for added sodium as determined by flame photometry;Castanheira;Food Chemistry,2009
3. Determination of chloride, sodium and potassium in salted foodstuffs using ion-selective electrodes and the dry sample addition method;Chapman;Analyst,1982
4. Nutritional value of bread: influence of processing, food interaction and consumer perception;Dewettinck;Journal of Cereal Science,2008
5. Strategies to reduce sodium consumption: a food industry perspective;Dötsch;Critical Reviews in Food Science and Nutrition,2009
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