Hype oder Notwendigkeit: Lösungen zur Natriumreduktion

Die Verwendung von Kochsalz (Natriumchlorid, NaCl) in Lebensmitteln wird seit Langem wie auch aktuell rege diskutiert. Es ist daher an der Zeit, die sensorische Bedeutung des Natriumchlorids den ernährungsphysiologischen Erkenntnissen neutral gegenüberzustellen und für die Zukunft Möglichkeiten zu Reduktion von Natriumchlorid in Backwaren aufzuzeigen.

Literaturverzeichnis zum Beitrag „Hype oder Notwendigkeit: Lösungen zur Natriumreduktion“

Autoren: Mario Jekle, Margit Jekle, Thomas Becker

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