TY  - JOUR
T1  - Development of Technology of Nonconventional Types of Flour from Cereals with Natural Iodine-Containing Structure
AU - Tatenov, Adambek M. AU - Baytukayev, Umirbek B. 
JO  - Research Journal of Applied Sciences
VL  - 10
IS  - 9
SP  - 509
EP  - 512
PY  - 2015
DA  - 2001/08/19
SN  - 1815-932x
DO  - rjasci.2015.509.512
UR  - https://makhillpublications.co/view-article.php?doi=rjasci.2015.509.512
KW  - Mill installation
KW  -composite flour
KW  -bakery
KW  -technology
KW  -microelement
KW  -research
KW  -quality
AB  - 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.
ER  -