Open AccessObtaining and application of increased food and biological value iodinated products from lentils sprouted grain
Author(s) -
Л. В. Антипова,
И. Н. Толпыгина,
А. А. Мищенко,
Н. А. Осипова,
А. В. Гребенщиков
Publication year - 2018
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2017-4-104-113
Subject(s) - food science , iodine , micronutrient , iodine value , biological value , composition (language) , chemistry , fractionation , extrusion , nutrient , oligosaccharide , biology , biochemistry , materials science , organic chemistry , metallurgy , philosophy , linguistics