[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.
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书目信息
出版者
Latvia University of Agriculture
页码
p. 35-37
其它主题
Panificacion; Calabaza (cucurbita); Oligoelement
语言
拉脱维亚语
注释
Summaries (En, Lv)
3 tables; 4 ref.
ISSN
9984-9512
翻译的标题
Jodsals izmantosana maizes cepsana
类型
Summary; Conference
来源
[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.
粮农组织大会
Future trends in food and nutrition development, Jelgava (Latvia), 4 Apr 2001
2001-08-15
AGRIS AP