A carregar...
A Successful Pilot Experiment of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content without Detection by Consumers
As bread is the most consumed food by the Tunisian population and the major source of salt, a pilot experiment of salt reduction in bread was begun in Bizerte city. Salt analysis in bread collected from Bizerte city was done with the Volhard titration method. A one-way Anova test was carried out to...
Na minha lista:
| Publicado no: | Int J Environ Res Public Health |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7915252/ https://ncbi.nlm.nih.gov/pubmed/33567538 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijerph18041590 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|