Influence of Spirulina Platensis on the content of iron and zinc in wheat bread

Denka Zlateva; Mimi Petrova; Dana Stefanova
Други: Денка Златева (*); Дана Стефанова (*)

Детайли

Източник: Food Science and Applied Biotechnology
Издателство: UFT Academic Publ. House
Местоиздаване: Plovdiv
Година на издаване: 2019
Страници: pp. 159-165
Том: 2
Ключови думи: wheat flour, bread fortification, CP-AES method, пшеничен хляб, пшенично брашно, водорасли, желязо, цинк, микроелементи в хляба

ISBN: ISSN 2603-3380 (online)
Пор.№: 2
Забележка: https://www.scopus.com/record/display.uri?eid=2-s2.0-85151122830&origin=resultslist ; https://doi.org/10.30721/fsab2019.v2.i2.55
Website: https://www.ijfsab.com/index.php/fsab/article/view/55/84

Действия

MLA (7th edition) Chicago / Turabian (16th edition) Harvard

Zlateva, Denka Yordanova, Petrova, Mimi Plamenova, Stefanova, Dana Asenova Influence of Spirulina Platensis on the content of iron and zinc in wheat bread, UFT Academic Publ. House, 2019, pp. 159-165, ISSN 2603-3380 (online).

Zlateva, Denka Yordanova, Petrova, Mimi Plamenova, Stefanova, Dana Asenova . Influence of Spirulina Platensis on the content of iron and zinc in wheat bread. Plovdiv: UFT Academic Publ. House, 2019, pp. 159-165, ISSN 2603-3380 (online).

Zlateva, Denka Yordanova, Petrova, Mimi Plamenova, Stefanova, Dana Asenova (2019) Influence of Spirulina Platensis on the content of iron and zinc in wheat bread, Plovdiv: UFT Academic Publ. House, pp. 159-165, ISSN 2603-3380 (online)

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Influence of Spirulina Platensis on the content of iron and zinc in wheat bread

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