Your English writing platform
Discover LudwigSuggestions(2)
Exact(1)
Sure, a smart toaster is the epitome of connected appliance ridiculousness, but there's something to be said for being able to micromanage the level of bread toastedness to such a microscopic level.
Similar(59)
Data were collected from each of the major UK supermarkets (Asda, Sainsbury's, Tesco, Waitrose, Morrisons, The Co-operative and Marks and Spencer) to represent the salt levels of bread in the UK.
Using the proposed level of mandatory bread fortification of 135 μg folic acid per 100 g bread [ 11], the average daily folic acid intake from bread for each individual was estimated.
Add another layer of bread.
From the health benefit point of view, a small level of bran incorporation to bread can be recommended to increase dietary fibre and phytonutrients in the diet.
Despite the fact that clear reductions in the salt content in bread are being made in the UK, there is still a marked variability in the salt levels of similar bread products as well as differences between branded and supermarket own-brand bread.
Another study based in Australia shows that the risk of developing Type II diabetes was highest in people who consume high levels of white bread together with low physical activity ([Hodge et al. 2004]).
One-way analysis of variance (ANOVA) with Bonferroni post hoc adjustment was used to compare the salt levels of different bread types (brown, white and wholemeal).
Based on these data, a fortification level of 160 μg/100 g bread is required to achieve the targeted mean of 140 μg folic acid/d.
Choose some particular time t, and let At and Bt be events involving the sea level in Venice and the price of bread in London at t (respectively).
The estimation of level of thiamine and riboflavin in bread revealed that the decreasing particle size of dietary fiber could negatively influence the bioaccessibility (69.1 91.2% and 40.9 50.2%, respectively).
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com