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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.
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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.
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).
Add another layer of bread.
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.
The earliest reports have been confusing, making no distinction between the levels of acrylamide in bread and in French fries or potato chips.
There is "The Auburn-ean" a "thinly sliced roasted corned beef piled high on two levels of grilled rye bread" There is a "Tiger-tini" with vodka, triple sec, lime juice and blue cuacao with a wedge of orange.
32 Table 1 shows the levels of salt in bread for all three surveys.
To investigate the effect of the stop mutations in SBEIIa on expression levels of SBEIIa in bread wheat, quantitative PCR (qPCR) was performed on cDNA made from RNA extracted from developing wheat endosperm and mature leaves.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com