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Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market |
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| Authors: | Tres Alba Tarnovska Natalia Varona Elisa Quintanilla-Casas Beatriz Vichi Stefania Gibert Anna Vilchez Elisenda Guardiola Francesc |
| Institution: | 1.Nutrition, Food Science and Gastronomy Department-XaRTA, Torribera Food Science Campus, Faculty of Pharmacy and Food Science, Universitat de Barcelona, Av. Prat de la Riba, 171, 08921, Santa Coloma de Gramenet, Spain ;2.Institut de Recerca en Nutrició i Seguretat Alimentària, Universitat de Barcelona, Av. Prat de la Riba, 171, 08921, Santa Coloma de Gramenet, Spain ;3.Associació de Celíacs de Catalunya, Carrer de la Independència, 257, 08026, Barcelona, Spain ; |
| Abstract: | Plant Foods for Human Nutrition - 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... |
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