Part,  Chapter, Paragraph

1  III,    10.  2.  1| fortification of staple foods like bread. In addition, the elderly
2  III,    10.  4.  2|         dietary staples (potatoes, bread and milk), the annual surveillance
3   IV,    12. 10    |     wholegrain in especially white bread and also development of
4   IV,    12. 10    |            also development of new bread and flour varieties. Furthermore,