Evaluating the Quality of Bread; Based on the Amount of Salt and Baking Soda Consumption
Introduction: Bread is an unavoidable food ingredient in Iranian meals. Given the relationship between salt and baking soda and several diseases, this study aimed to investigate the role of bread and its effect on increasing additives (salt and baking soda) and comparing them to standards. Methods:...
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Kirja |
| Julkaistu: |
Shahid Sadoughi University of Medical Sciences,
2021-03-01T00:00:00Z.
|
| Aiheet: | |
| Linkit: | Connect to this object online. |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|
Internet
Connect to this object online.3rd Floor Main Library
| Hyllypaikka: |
A1234.567 |
|---|---|
| Nide 1 | Saatavissa |