Wheat bread functional purpose for prevention of cardiovascular diseases

dc.contributor.author	Shansharova, D.A.
dc.contributor.author	Hrivna, L.
dc.contributor.author	Sottnikova, V.
dc.contributor.author	Menkov, N.
dc.date.accessioned	2019-04-12T10:38:55Z
dc.date.available	2019-04-12T10:38:55Z
dc.date.issued	2014
dc.identifier.uri	http://hdl.handle.net/123456789/1416
dc.description.abstract	The article considers the problem of improving the nutritional value of wheat bread by making functional additives. The content of essential trace elements magnesium is increased in several times and also increases the content of vitamins, essential amino acids and antioxidant activity. The aim of this work is to create a new assortment of bread products on the basis of functional additives medicinal purposes for all layers of the population for prevention of cardiovascular diseases, structuralmechanical properties, porosity. With the introduction of the functional additive increases the content of magnesium in the bread from 0.014 mg/kg to 430.05 mg/kg.	ru_RU
dc.publisher	ATU	ru_RU
dc.relation.ispartofseries	МНПК;
dc.subject	Wheat bread	ru_RU
dc.subject	Cardiovascular diseases	ru_RU
dc.title	Wheat bread functional purpose for prevention of cardiovascular diseases	ru_RU
dc.type	Other	ru_RU

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