(Q45090163)

9 December 2017

title

Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread (English)

1 reference

9 December 2017

0 references

Karen E Charlton

1

1 reference

9 December 2017

Elizabeth MacGregor

2

1 reference

9 December 2017

Nonnie H Vorster

3

1 reference

9 December 2017

Naomi S Levitt

4

1 reference

9 December 2017

Krisela Steyn

5

1 reference

9 December 2017

publication date

1 November 2007

1 reference

International Journal of Food Sciences and Nutrition

9 December 2017

published in

1 reference

9 December 2017

volume

58

1 reference

9 December 2017

issue

7

1 reference

9 December 2017

page(s)

508-521

1 reference

Ethnic differences in intake and excretion of sodium, potassium, calcium and magnesium in South Africans.

9 December 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F09637480701331148

Diet and blood pressure in South Africa: Intake of foods containing sodium, potassium, calcium, and magnesium in three ethnic groups

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F09637480701331148

Systematic review of long term effects of advice to reduce dietary salt in adults

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F09637480701331148

Effectiveness and costs of interventions to lower systolic blood pressure and cholesterol: a global and regional analysis on reduction of cardiovascular-disease risk

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F09637480701331148

An analysis of variance test for normality (complete samples)

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F09637480701331148

Secondary data analyses of dietary surveys undertaken in South Africa to determine usual food consumption of the population

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F09637480701331148

Less salt does not necessarily mean less taste

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F09637480701331148

Salt enhances flavour by suppressing bitterness

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F09637480701331148

10.1080/09637480701331148

21 January 2018

Identifiers

DOI

1 reference

9 December 2017

1 reference