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Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this w...
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| Pubblicato in: | Foods |
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| Autori principali: | , , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7353580/ https://ncbi.nlm.nih.gov/pubmed/32517162 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9060752 |
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