The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study
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Title
The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study
Authors
Keywords
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Journal
PUBLIC HEALTH NUTRITION
Volume 19, Issue 06, Pages 983-987
Publisher
Cambridge University Press (CUP)
Online
2015-07-14
DOI
10.1017/s1368980015000944
References
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Related references
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- Food sources of sodium, saturated fat and added sugar in the Spanish hypertensive and diabetic population
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- (2012) Inmaculada Bautista-Castaño et al. NUTRITION REVIEWS
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- (2012) Joan Quilez et al. NUTRITION REVIEWS
- Thinking Forward: The Quicksand of Appeasing the Food Industry
- (2012) Kelly D. Brownell PLOS MEDICINE
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- (2010) Kirsten Bibbins-Domingo et al. NEW ENGLAND JOURNAL OF MEDICINE
- The Food Industry and Self-Regulation: Standards to Promote Success and to Avoid Public Health Failures
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- Nutritional value of bread: Influence of processing, food interaction and consumer perception
- (2008) K. Dewettinck et al. JOURNAL OF CEREAL SCIENCE
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