Adambek M.  Tatenov, Umirbek B.  Baytukayev, 
    Development of Technology of Nonconventional Types of Flour from Cereals with Natural Iodine-Containing Structure,
    Research Journal of Applied Sciences,
    Volume 10,Issue 9,
    2015,
    Pages 509-512,
    ISSN 1815-932x,
    rjasci.2015.509.512,
    (https://makhillpublications.co/view-article.php?doi=rjasci.2015.509.512)
    Abstract: 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.
    Keywords: Mill installation;composite flour;bakery;technology;microelement;research;quality