title: [Influence of different iron compounds on lipid complex of vitamin fortified wheat flour under storage].
abstract: Influence of different iron compounds at combined vitamin fortification on hygienic and biochemical properties of freshly grounded first-class wheat flour under storage was studied. It proved, that more intensive oxidative and hydrolytic processes take place in the lipid complex of the flour, fortified with ferrous sulfate heptahydrate.
authors.forename: I S
authors.initials: IS
authors.lastname: Vorob'eva
authors.forename: V G
authors.initials: VG
authors.lastname: Baĭkov
authors.forename: V M
authors.initials: VM
authors.lastname: Vorob'eva
authors.forename: L N
authors.initials: LN
authors.lastname: Shatniuk
mesh_terms: D004041:Dietary Fats; D005296:Ferrous Compounds / Q000494:pharmacology*; D005433:Flour; D005511:Food Handling; D005527:Food, Fortified; D007501:Iron / Q000494:pharmacology; D008055:Lipids
chemical_list: D004041:Dietary Fats; D005296:Ferrous Compounds; D008055:Lipids; C020748:ferrous sulfate; D007501:Iron