Nutritive value of selected variety breads and pastas

• 1 March 1984
• journal article
• Published by Elsevier in Journal of the American Dietetic Association
• Vol. 84  (3) , 322-327
• https://doi.org/10.1016/s0002-8223(21)08150-5

Abstract

Keywords

• FIBER
• PROTEIN
• SODIUM
• BREAD
• PASTA PRODUCTS
• BAGELS
• COOKED
• MG/100