1. Dietary salt intake: sources and targets for reduction
2. Barker P.andCauvain S.P.(1994)Fat and calorie‐modified bakery products.International Food Ingredients February/March pp.19–24.
3. Cauvain S.P.(1987)Let them eat cake… especially if it's low fat.Food Flavourings Ingredients Processessing and Packaging August pp.37–39.
4. Reduced salt in bread and other baked products