Enrichment of wheat flour with microelements and bran: improving the quality of bakery products and enhancing their nutritional value
Abstract This research aims to develop recommendations for enriching wheat flour with micronutrients to improve the nutritional value of the product and contribute to population health. To achieve this goal, testing was conducted on flour enriched with micronutrients such as iron, potassium iodide,...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Internacional de Ecologia
2025-06-01
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| Series: | Brazilian Journal of Biology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842025000100259&lng=en&tlng=en |
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