Determination of salt content in traditional and industrial Moroccan white bread by inductively coupled plasma mass spectrometry

INTRODUCTION: evaluating the sodium content of staple foods is essential for implementing a salt reduction strategy. In Morocco, bread is a major contributor to sodium intake. However, currently few studies have been carried out to assess the salt content in bread. Our study aimed to estimate the so...

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Detalles Bibliográficos
Autores principales: Bouhamida, Meryem, Lazrak, Meryem, Lahmam, Houria, Lachguer, Sara Ait, Guennoun, Yasmine, Ammari, Laila El, Yahyane, Abdelhakim, Elhaloui, Nour Eddine, Saeid, Naima, Benajiba, Nada, Saadi, Radouan, Kari, Khalid El, Doggui, Radhouene, Jawaldeh, Ayoub Al, Benkirane, Hasnae, Aguenaou, Hassan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The African Field Epidemiology Network 2022
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9379441/
https://www.ncbi.nlm.nih.gov/pubmed/36034024
http://dx.doi.org/10.11604/pamj.2022.42.79.33961

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