EVALUATION QUANTITATIVE DU SEL DES PRODUITS DE PANIFICATION POUR SA REDUCTION DANS LES PRODUITS ALIMENTAIRES

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...

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Bibliographic Details
Main Authors: Alexandru Stoica, Mihaela F. Maria, Ana M. Hossu
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:
salt
Sodium Chloride
bakery products
Food
Online Access:http://pubs.ub.ro/dwnl.php?id=CSCC6201011V04S01A0007

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