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:...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Sadoughi University of Medical Sciences
2021-03-01
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| Series: | Journal of Community Health Research |
| Subjects: | |
| Online Access: | http://jhr.ssu.ac.ir/article-1-644-en.html |