A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction

Article

Abstract: Rising prevalence of hypertension is pushing food industry towards the development of innovative foo

Palabras claves:

Angiotensin I converting enzyme, antioxidant, Sodium reduction, Sourdough, Wheat bread

Autores:

Cristina Martínez-Villaluenga, Diana M., Juana Frias, Peñas E., Quílez J.

Fuentes:

scopus