Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market

The objective is to verify if gluten-free (GF) and gluten-containing (G) breads differ in their sodium content and lipid profile. Samples of GF (n = 20) and G (n = 14) sliced white sandwich bread of commercial brands most frequently consumed in Spain were collected. The fatty acid (FA) composition a...

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Detalles Bibliográficos
Autores principales: Tres, Alba, Tarnovska, Natalia, Varona, Elisa, Quintanilla-Casas, Beatriz, Vichi, Stefania, Gibert, Anna, Vilchez, Elisenda, Guardiola, Francesc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2020
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7378101/
https://www.ncbi.nlm.nih.gov/pubmed/32488604
http://dx.doi.org/10.1007/s11130-020-00828-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7378101/
https://www.ncbi.nlm.nih.gov/pubmed/32488604
http://dx.doi.org/10.1007/s11130-020-00828-w

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