EVALUATION QUANTITATIVE DU SEL DES PRODUITS DE PANIFICATION POUR SA REDUCTION DANS LES PRODUITS ALIMENTAIRES
Salt is a vital nutrient necessary for proper functioning of the body, but a large amount of salt is a risk factor in increasing blood pressure, the main cause of cardiovascular disease.The aim of this paper is to determine the percentage of salt in some bakery products in order to reduce the salt i...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2010-12-01
|
| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/dwnl.php?id=CSCC6201011V04S01A0007 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|