BREAD ADDITIVES: THE FACTS
Norman Pollitt
(MB, BS, MRCGP)
84
Abstract
The earliest breads, usually made from barley or oatmeal, looked and tasted nothing like today's loaves. Nevertheless, they were wholesome and nutritious because those cereals contain protein, carbohydrate, vitamins and minerals.
Citation
Pollitt, N. (1991), "BREAD ADDITIVES: THE FACTS", Nutrition & Food Science, Vol. 91 No. 6, pp. 16-17. https://doi.org/10.1108/eb059356
Publisher
:MCB UP Ltd
Copyright © 1991, MCB UP Limited