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Evaluation of the quality of vegan sauce with the addition of multifunctional compounds

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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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  • 2022
    20–22 October, 2022

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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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