Wheat dietary fibre and soy protein as new carriers of iodine compounds for food fortification – The effect of storage conditions on the stability of potassium iodide and potassium iodate
Krystyna Szymandera‐Buszka, Katarzyna Waszkowiak, Anna Kaczmarek, Agata Zaremba
Topics & Concepts
IodinePotassium iodateChemistryPotassiumIodised saltSoy proteinFood scienceIodateIodideRelative humidityFortificationSalt (chemistry)Wheat flourMoistureHumidityIodine deficiencyInorganic chemistryOrganic chemistryThermodynamicsPhysicsPhytase and its Applications