How consumers react to baked foods with reduced sodium may depend a great deal on how bakers manage reaction times. For example, bakers may reduce sodium in leavening systems by replacing sodium acid ...

Current Science is a fortnightly journal published since 1932 by the Current Science Association, Bangalore (India) in collaboration with the Indian Academy of Sciences. The journal covers all ...

OUR earlier experimental work using labelled thiosulphate has shown that the two atoms of sulphur in this compound have different fates in the course of metabolism in the animal organism 1. In rats, ...