Elaboration of garlic and salt spice with reduced sodium intake
Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by ap...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academia Brasileira de Ciências
2014-12-01
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| Series: | Anais da Academia Brasileira de Ciências |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000402065&lng=en&tlng=en |