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The effect of using wine by-products in obtaining sweet preparations

The effect of using wine by-products in obtaining sweet preparations

SUHODOL, Natalia; DESEATNICOVA, Olga; REȘITCA, Vladislav; COVALIOV, Eugenia
URI: http://repository.utm.md/handle/5014/25290
Date: 2023

Abstract:

The paper explores the possibility of using grape skin powder as an addition to the production of sweet dishes. Sweet dishes formulas with the addition of grape skin powder (0, 2.5, 5.0, 7.5 and 10.0% to total weight) have been developed.

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