texto impreso

Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru

Saavedra-Garcia, Lorena ; Sosa-Zevallos, Vanessa ; Diez-Canseco, Francisco ; Miranda, J. Jaime ; Bernabé-Ortiz, Antonio | Cambridge University Press | 2019-02-06T14:53:12Z

OBJECTIVES: To explore salt content in bread and to evaluate the feasibility of reducing salt contained in 'pan frances' bread. DESIGN: The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread a[...]

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