Determination of the pH, Salt, Sodium and Potassium Content in the Traditional Bread in Western Iran.
| Autor: | Hafshejani, Fathollah Aalipour1 (AUTHOR) Aalipour.f@skums.ac.ir, Hafshejani, Farangis Mahdavi2 (AUTHOR), Hafshejani, Mohammad Aalipour3 (AUTHOR), Mohammadi, Reza1 (AUTHOR) |
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| Zdroj: | Journal of Nutrition, Fasting & Health. Spring2020, Vol. 8 Issue 2, p135-140. 6p. 2 Charts, 1 Graph. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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