Assessment of salt concentration in bread commonly consumed in the Eastern Mediterranean Region
Author:
Publisher
World Health Organization Regional Office for the Eastern Mediterranean (WHO/EMRO)
Subject
General Medicine
Link
http://applications.emro.who.int/EMHJ/v24/01/EMHJ_2018_24_01_18_24.pdf
Cited by 24 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges;Foods;2024-06-28
2. Nutritional Quality of Bread and Bakery Products;IFMBE Proceedings;2023-09-12
3. Differences in the salt amount of the bread sold in different regions of Turkey: A descriptive study;Human Nutrition & Metabolism;2023-09
4. Trends in the burden and determinants of hypertensive heart disease in the Eastern Mediterranean region, 1990–2019: an analysis of the Global Burden of Disease Study 2019;eClinicalMedicine;2023-06
5. Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads;Journal of Food Science;2023-01-20
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