Reducing added sodium and sugar intake from processed legumes without affecting quality
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110729
Abstract: Abstract Increased intake of legumes is encouraged on every dietary guideline given their health benefits. Processed sources of legumes are often preferred for convenience but contain a considerable amount of added salt and sugar. Here… read more here.
Keywords: quality; added sodium; without affecting; sugar ... See more keywords