Skip to main content
. 2015 May 6;19(6):983–987. doi: 10.1017/S1368980015000944

Fig. 1.

Fig. 1

Sales of reduced-salt bread in 2013 (Inline graphic) compared with sales of the same breads with standard salt content in 2012 (Inline graphic), according to type (group A, breads containing bran; group B, various breads containing seeds and/or other cereals; group C, breads containing rye and seeds), in a feasibility and acceptability study of salt reduction in partially baked breads, Spain