LAUSR

Reducing added sodium and sugar intake from processed legumes without affecting quality

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0 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