Research Journal of Applied Sciences

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Development of Technology of Nonconventional Types of Flour from Cereals with Natural Iodine-Containing Structure

Adambek M. Tatenov and Umirbek B. Baytukayev
Page: 509-512 | Received 21 Sep 2022, Published online: 21 Sep 2022

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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.

How to cite this article:

Adambek M. Tatenov and Umirbek B. Baytukayev. Development of Technology of Nonconventional Types of Flour from Cereals with Natural Iodine-Containing Structure.
DOI: https://doi.org/10.36478/rjasci.2015.509.512
URL: https://www.makhillpublications.co/view-article/1815-932x/rjasci.2015.509.512