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The fatty acid (FA) composition as well as the articles of salt, fat, cholesterol and phytosterols were determined. Sodium, fat and cholesterol contents were somewhat greater in GF loaves of bread. The FA composition additionally differed, while G breads declared most of the time the utilization of sunflower oil as fat ingredient and offered an increased polyunsaturated FA percentage; GF breads declared numerous fats and natural oils as components (coconut, palm, olive, sunflower, etc.)
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