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Functional pastry sauce based on Carob pods with no added sugar

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dc.contributor.author CAPCANARI, Tatiana
dc.contributor.author CHIRSANOVA, Aurica
dc.contributor.author SIMINIUC, Rodica
dc.date.accessioned 2022-05-23T10:47:50Z
dc.date.available 2022-05-23T10:47:50Z
dc.date.issued 2021
dc.identifier.citation CAPCANARI, Tatiana, CHIRSANOVA, Aurica, SIMINIUC, Rodica. Functional pastry sauce based on Carob pods with no added sugar. In: European Exhibition of Creativity and Innovation: proc. of the 13th ed. EUROINVENT, Iasi, Romania, 2021, p. 172. ISSN 2601-4564. e-ISSN 2601-4572. en_US
dc.identifier.issn 2601-4564
dc.identifier.issn 2601-4572
dc.identifier.uri http://repository.utm.md/handle/5014/20359
dc.description.abstract The research is devoted to create new functional products using bioactive compounds extracted from local plant materials. The technology of a pastry sauce based on Carob pods with no added sugar has been developed. en_US
dc.language en
dc.publisher Romanian Inventors Forum en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject invenţii en_US
dc.subject inventions en_US
dc.subject bioactive compounds en_US
dc.subject sauces en_US
dc.subject carob pods en_US
dc.title Functional pastry sauce based on Carob pods with no added sugar en_US
dc.type Article en_US


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  • 2021
    Proceedings of the 13th Edition of European Exhibition of Creativity and Innovation, Romania

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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