Nutrients, Vol. 17, Pages 3523: Bread Composition and Dietary Fibre Intake: Modelling Consumption Patterns and Substitution of White with Wholegrain Bread
Nutrients, Vol. 17, Pages 3523: Bread Composition and Dietary Fibre Intake: Modelling Consumption Patterns and Substitution of White with Wholegrain Bread Nutrients doi: 10.3390/nu17223523 Authors: Hristo Hristov Živa Lavriša Igor Pravst Background/Objectives: Inadequate dietary fibre intake remains a public health concern across Europe, particularly for adolescents. Bread is a widely consumed staple and a potential […]


