Salt reduction in different bread types: an intervention study in the Northern Portugal
Salt consumption in Portugal almost doubles WHO recommended maximum level of intake and bread consumption represents 18% of daily salt intake. The aim of this study was to evaluate sodium and correspondent salt levels in Portuguese bread before and after an intervention planned to reduce salt conten...
| Autor principal: | |
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| Outros Autores: | , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.18/5612 |
| País: | Portugal |
| Oai: | oai:repositorio.insa.pt:10400.18/5612 |