Making food more ‘porous’ could reduce its salt content
The initial results of ongoing research into reducing salt content in processed food suggests that making food more porous on a microstructural level could be helpful.
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Making food more ‘porous’ could reduce its salt content
April 13, 2015 · by · in Nutritional News · Tags: initial-results, making-food, more-porous, nutrition, nutrition / diet, ongoing-research, processed-food, salt-content
