INFLUENCE OF DIETARY SUPPLEMENT BASED ON HEME IRON ON
DOUGH PROPERTIES AND QUALITY OF ANTIANEMIC CUPCAKES
Oleksandra Niemirich, Nataliia Frolova, Ihor Ustymenko*, Andrii Havrysh,
Yuliia Furmanova, Olena Pavliuchenko, Olena Skyrda, Viacheslav Hubenia,
Oleksandr Liulka, Raisa Matiushenko
Key words: Flour confectionery, Dietary supplement,
Ferrous iron, Surfactant, Quality and safety indicators.