Functional wheat bread with calcium chelate complexes
Bakery products are promising objects for enrichment with functional food ingredients, as they are mass consumption products. The problem of hypo-elementosis in people makes it advisable to develop functional food ingredients based on easily digestible and safe forms of essential biometals, includin...
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2020-05-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/3933 |