| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 3854648 | Journal of Renal Nutrition | 2015 | 6 Pages |
Abstract
Our results show that boiling with soft water, sliced food and a PC is the preferable cooking procedure for chronic kidney disease and dialysis patients because it allows for a reduction of the phosphorus content while preserving protein content, and it would bring the suppression of protein-energy malnutrition.
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Authors
Sakiko MS, Masae PhD, Yuuka MS, Hidekazu PhD,