The use of spent grain in obtaining some flour products

dc.contributor.author	CHETRARIU, Ancuța
dc.contributor.author	DABIJA, Adriana
dc.date.accessioned	2022-11-14T12:57:46Z
dc.date.available	2022-11-14T12:57:46Z
dc.date.issued	2022
dc.identifier.citation	CHETRARIU, Ancuța, DABIJA, Adriana. The use of spent grain in obtaining some flour products. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 65. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21671
dc.description.abstract	The studies carried out were based on the use of spent grain in recipes for the manufacture of pasta, wafers and an assortment of ginger bread. The level of consumer acceptability was relatively high, averaging up to 15% spent grain, which makes it suitable for use in flour products. The recipes for flour products developed through the research carried out demonstrate the existence of viable solutions for valorisation spent grain in new food products with added value and low costs.	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	food wastes	en_US
dc.subject	spent grain	en_US
dc.subject	pasta	en_US
dc.subject	wafers	en_US
dc.subject	ginger bread	en_US
dc.title	The use of spent grain in obtaining some flour products	en_US
dc.type	Article	en_US