Salt reduction in bread via enrichment of dietary fiber containing sodium and calcium
Author:
Affiliation:
1. Laboratory of Food Proteins and Colloids
2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
3. School of Food Science and Engineering
4. South China University of Technology
5. Guangzhou
Abstract
A novel salt reduction strategy in bread via the enrichment of dietary fiber-contained sodium and calcium.
Funder
National Natural Science Foundation of China
Guangdong Special Support Plan
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO03126G
Reference42 articles.
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4. The relationship between diabetic risk factors, diabetic complications and salt intake
5. Dietary salt promotes cognitive impairment through tau phosphorylation
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