Evaluation of Potassium Chloride as a Salt Substitute in Bread
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 672-673
- https://doi.org/10.1111/j.1365-2621.1982.tb10150.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Comparison of Sodium and Sodium/Potassium Salt Mixtures in Processed VegetablesJournal of Food Science, 1981
- EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITYJournal of Food Science, 1980
- EXPANDED STATISTICAL TABLES FOR ESTIMATING SIGNIFICANCE IN PAIRED—PREFERENCE, PAIRED–DIFFERENCE, DUO–TRIO AND TRIANGLE TESTSJournal of Food Science, 1978
- Sodium and potassium intakes and excretions of normal men consuming sodium chloride or a 1:1 mixture of sodium and potassium chloridesThe American Journal of Clinical Nutrition, 1977
- Sodium—Potassium Chloride Mixtures as Table SaltThe American Journal of Clinical Nutrition, 1969