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Disminución y sustitución de cloruro de sodio en enlatados de menestras de lenteja y encurtidos de pepino utilizando sales de potasio, sodio, magnesio y calcio
(2015)
This research was made at University of Cuenca Food Laboratory and its main objective was to formulate sodium reduced processed food, partially replaced by potassium, magnesium and calcium chloride.In this way, the purpose ...
Menestras de lenteja enlatadas, reducidas en sodio
(Universidad de Cuenca, 2016-09)
In this study it has been investigated whether a processed canned food changes its physical, chemical and organoleptic properties, by reducing sodium chloride - usually contained in these products- and replacing with other ...