The influence of the procedure of producing on the quality of the fortificated products

dc.contributor.author	CIOBANU, Corina
dc.contributor.author	MOTRUC, Natalia
dc.date.accessioned	2019-04-04T09:47:15Z
dc.date.available	2019-04-04T09:47:15Z
dc.date.issued	2017
dc.identifier.citation	CIOBANU, Corina, MOTRUC, Natalia. [Resursă electronică]. In: Conferința Tehnico-Științifică a Colaboratorilor, Doctoranzilor și Studenților, Universitatea Tehnică a Moldovei, 1-14 decembrie, 2016. Chișinău, 2017, vol. 1, pp. 433-435. ISBN 978-9975-45-500-8. ISBN 978-9975-45-501-5 (Vol.1).	en_US
dc.identifier.isbn	978-9975-45-500-8
dc.identifier.uri	http://repository.utm.md/handle/5014/1590
dc.description	Resursă electronică	en_US
dc.description.abstract	Mineral intake and bioavailability are critical factors for meeting mineral nutritional needs. The present study shows the correlation between the bread making procedures and the iron bioavailability in the fortified white bread. It was elucidated the most appropriate procedure, iron additive amount, and also the most effective recipe considering the organoleptic factors and the iron bioavailability index.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	bread making procedure	en_US
dc.subject	iron bioavailability	en_US
dc.subject	baker’s yeast	en_US
dc.title	The influence of the procedure of producing on the quality of the fortificated products	en_US
dc.type	Article	en_US