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    Rebecca A. Miller, Juhui Jeong, Sodium Reduction in Bread Using Low-Sodium Sea Salt, Cereal Chemistry, 2014, 91, 1, 41

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    M. Ayyash, F. Sherkat, N. Shah, Handbook of cheese in health, 2013,

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    M. Ayyash, F. Sherkat, N. Shah, Handbook of cheese in health, 2013,

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    Markus C.E. Belz, Liam A.M. Ryan, Elke K. Arendt, The Impact of Salt Reduction in Bread: A Review, Critical Reviews in Food Science and Nutrition, 2012, 52, 6, 514

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    Adriano G. Cruz, José A.F. Faria, Marise A.R. Pollonio, Helena M.A. Bolini, Renata M.S. Celeghini, Daniel Granato, Nagendra P. Shah, Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties, Trends in Food Science & Technology, 2011, 22, 6, 276

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    S.L. Drake, K. Lopetcharat, M.A. Drake, Salty taste in dairy foods: Can we reduce the salt?, Journal of Dairy Science, 2011, 94, 2, 636

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    Cheese Problems Solved, 2007,

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    T.P. Guinee, B.T. O’Kennedy, Reducing Salt in Foods, 2007,

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    J. Purdy, G. Armstrong, Reducing Salt in Foods, 2007,

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    N.Y. Farkye, Major Cheese Groups, 2004,

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    VIRGINIA P. NORTON, JANET M. NOBLE, SUE ROSTAN, REDUCED SODIUM BAKERY PRODUCTS: CONSUMER ACCEPTANCE, Foodservice Research International, 1991, 6, 1
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    L.A. Shelef, R.J. Ryan, Calcium Supplementation of Cottage Cheese, Journal of Dairy Science, 1988, 71, 10, 2618

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    Hely Tuorila-Ollikainen, Lisa Lähteenmäki, Hannu Salovaara, Attitudes, norms, intentions and hedonic responses in the selection of low salt bread in a longitudinal choice experiment, Appetite, 1986, 7, 2, 127

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    Hely Tuorila-Ollikainen, Hannu Salovaara, Rakel Kurkela, Effect of saltiness on the liking and consumption of bread and butter, Ecology of Food and Nutrition, 1986, 18, 2, 99

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