dc.contributor.author | BOIȘTEAN, Alina | |
dc.contributor.author | CHIRSANOVA, Aurica | |
dc.contributor.author | CHISELIȚA, Natalia | |
dc.contributor.author | CHISELIȚA, Oleg | |
dc.date.accessioned | 2022-11-11T10:19:04Z | |
dc.date.available | 2022-11-11T10:19:04Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | BOIȘTEAN, Alina, CHIRSANOVA, Aurica, CHISELIȚA, Natalia et al. Evaluation of the quality of vegan sauce with the addition of multifunctional compounds. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 46. ISBN 978-9975-45-851-1. | en_US |
dc.identifier.isbn | 978-9975-45-851-1 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/21652 | |
dc.description.abstract | The aim of this work was to develop a mayonnaise-type vegan sauce enriched with beta-glucans, since the modern market is full of proposals, but the number of vegan sauces is limited. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Universitatea Tehnică a Moldovei | 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 | beta-glucan | en_US |
dc.subject | functional food | en_US |
dc.subject | dietary fibers | en_US |
dc.subject | vegetable raw materials | en_US |
dc.subject | vegan sauces | en_US |
dc.title | Evaluation of the quality of vegan sauce with the addition of multifunctional compounds | en_US |
dc.type | Article | en_US |
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