Author details

Vlaic Romina Alina<sup>1</sup> , Mureşan Crina Carmen<sup>1</sup> \*, Muste Sevastita<sup>1</sup> , Mureşan Andruţa1 , Muresan Vlad<sup>1</sup> , Suharoschi Ramona<sup>2</sup> , Petruţ Georgiana<sup>1</sup> and Mihai Mihaela<sup>2</sup>

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1 Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania

2 Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania

\*Address all correspondence to: crina.muresan@usamvcluj.ro

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Food Fortification through Innovative Technologies DOI: http://dx.doi.org/10.5772/intechopen.82249
