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Soaking to Reduce Potassium and Phosphorus Content of Foods |
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| Affiliation: | 1. Department of Applied Nutrition, Nutrition School, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil;2. Human Nutrition Research Unit, Department of Agricultural, Food and Nutritional Science, Division of Human Nutrition, University of Alberta, Edmonton, Alberta, Canada;3. Department of Applied Nutrition, Nutrition Institute, Rio de Janeiro State University, Rio de Janeiro, Brazil |
| Abstract: | |
| Keywords: | Chronic kidney disease potassium phosphate Food preparation methods Soaking |
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