A multi strategic Approach to Development of a Sourdough Bread Targeted Towards Blood pressure Reduction

Costabile, A. (External Examiner)

School of Life and Health Sciences
Centre for Integrated Research in Life and Health Sciences

Activity: Examinations › Examination

Description

The combination of reduced sodium content with enriched concentrations of bioactive compounds in bread making may provide interesting perspectives for the development of innovative bread towards blood pressure reduction.

Period	2014
Examinee	Marina Diana
Examination held at	Autonomous University of Barcelona
Degree of Recognition	National