Iodine Fortification of a Fermented Dairy Product: Development and Quality Assessment.
Tayeva A; Kulazhanov T; Dikhanbayeva F; Imangaliyeva Z; Elemanova R; Absalimova M; Kengesova A; Tapalova D · 2026 · Foods (Basel, Switzerland)
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
Iodine deficiency remains a major nutritional concern worldwide, and fermented dairy products are considered promising vehicles for iodine fortification. However, the chemical form of iodine may influence the physicochemical and…
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Metadata source: Europe PMC · DOI 10.3390/foods15122096