Research Journal of Applied Sciences

Year: 2015
Volume: 10
Issue: 9
Page No. 509 - 512

Development of Technology of Nonconventional Types of Flour from Cereals with Natural Iodine-Containing Structure

Authors : Adambek M. Tatenov and Umirbek B. Baytukayev

Abstract: A study is considered the perspective directions in improvement of technology of nonconventional types wheat flour with a natural iodine-containing composition from soy, haricot, oats, corn for receiving bakeries of a functional purpose for prevention of diseases of a thyroid gland, oncological diseases which are had a wholesome effect on improvement of the memory and normalization of a metabolism in an organism.

How to cite this article:

Adambek M. Tatenov and Umirbek B. Baytukayev, 2015. Development of Technology of Nonconventional Types of Flour from Cereals with Natural Iodine-Containing Structure. Research Journal of Applied Sciences, 10: 509-512.

Design and power by Medwell Web Development Team. © Medwell Publishing 2022 All Rights Reserved