Lípidos, sodio y fibra dietética en harina de trigo y pan artesanal en Uruguay = Lipids, sodium and dietary fiber in wheat flour and artisan bread in Uruguay: nutritional intake according to the recommendations for different population groups : aporte nutricional según recomendaciones para distintos grupos de población

This research assessed the proportion of whole-wheat flour in whole-wheat bread relative to the level mandated by law, as well as the content of lipids (Lip) and sodium (Na) in French bread, and of Lip, Na and total dietary fiber (TDF) in whole-wheat bread made in bakeries in Montevideo and Canelone...

Full description

Bibliographic Details

Main Author:	RUSSO, MÓNICA (author)
Other Authors:	ELICHALT, MARTA (author), VAZQUEZ, DANIEL (author), SUBURÚ, GABRIELA (author), TIHISTA, HUGO (author), GODIÑO, MARCELA (author)
Format:	article
Language:	Spanish
Published:	2017
Subjects:	FIBRAS DIÉTETICAS HARINA NUTRICIÓN PAN SODIO URUGUAY
Online Access:	https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32405
Tags:	Add Tag No Tags, Be the first to tag this record!