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Functional bread with iodine

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dc.contributor.author POPEL, Svetlana
dc.contributor.author DRAGANOVA, Elena
dc.contributor.author CROPOTOVA, Janna
dc.date.accessioned 2019-11-06T11:14:03Z
dc.date.available 2019-11-06T11:14:03Z
dc.date.issued 2012
dc.identifier.citation POPEL, Svetlana, DRAGANOVA, Elena, CROPOTOVA, Janna. Functional bread with iodine. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 49-54. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6214
dc.description.abstract A research has been conducted concerning the fortification of bread with iodine by using iodinated salt and iodine compounds in industrial conditions. Experimental samples of bread were manufactured. Physical-chemical, microbiological and sensory parameters were examined, as well as the iodine preservation rates. The developed technology of iodinated bread was patented and was awarded the silver medal at the International Exhibition “Infoinvent-2009” and also with the diploma of Great Mention “Invenţia anului-2011”. The collected data were used as a basis for the development of technology and industrial manufacturing of bread with guaranteed iodine content. 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 iodine en_US
dc.subject technology en_US
dc.subject bread en_US
dc.subject industrial production en_US
dc.title Functional bread with iodine en_US
dc.type Article en_US


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