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Volume 91, Issue 6
1 June 1991
Nutrition & Food Science Cover Image for Volume 91, Issue 6
Review Article| June 01 1991

BREAD ADDITIVES: THE FACTS Available to Purchase

Norman Pollitt
Norman Pollitt
MB, BS, MRCGP
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Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1758-6917
Print ISSN: 0034-6659
© MCB UP Limited
1991
Nutrition & Food Science (1991) 91 (6): 16–17.
https://doi.org/10.1108/eb059356

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.

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© MCB UP Limited
1991
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