[The use of iodine salt in bread baking]
2001
Ansone, I. | Blija, A. (Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
The aim of the research was to determine the amount of iodine in bread produced by the technology with the use of iodine salt. Pumkin seed bread produced with and without the use of iodine salt was investigated. Iodine content was determined by means of the metric titration method. The investigation results show that using iodine salt in baking bread, iodine content in bread is preserved after the thermal baking process.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
الناشر
Latvia University of Agriculture
ترقيم الصفحات
p. 35-37
مواضيع أخرى
Panificacion; Calabaza (cucurbita); Oligoelement
اللغة
لاتفيا
ملاحظة
Summaries (En, Lv)
3 tables; 4 ref.
الرقم التسلسلي المعياري الدولي (ردمد)
9984-9512
العنوان المترجم
Jodsals izmantosana maizes cepsana
النوع
Summary; Conference
المصدر
[Future Trends in Food and Nutrition Development. Reports of the Scientific Practical Conference], Latvia Univ. of Agriculture, Jelgava (Latvia); University of Latvia, Riga (Latvia).- Jelgava (Latvia): Latvia University of Agriculture, 2001.- ISBN 9984-9512-0-0. 230 p.
مؤتمر المنظمة
Future trends in food and nutrition development, Jelgava (Latvia), 4 Apr 2001
2001-08-15
AGRIS AP
مزود البيانات
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