dc.contributor.author | SUHODOL, Natalia | |
dc.contributor.author | DESEATNICOVA, Olga | |
dc.contributor.author | REȘITCA, Vladislav | |
dc.contributor.author | COVALIOV, Eugenia | |
dc.date.accessioned | 2023-12-12T07:46:44Z | |
dc.date.available | 2023-12-12T07:46:44Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | SUHODOL, Natalia, DESEATNICOVA, O., RESITCA, V. et al. The effect of using wine by-products in obtaining sweet preparations. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 42. ISBN 978‐9975‐64‐363‐4. | en_US |
dc.identifier.isbn | 978‐9975‐64‐363‐4 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/25290 | |
dc.description.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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Technical University of Moldova | 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 | sweet dishes | en_US |
dc.subject | grape skin | en_US |
dc.subject | color | en_US |
dc.subject | polyphenols | en_US |
dc.subject | antioxidant activity | en_US |
dc.title | The effect of using wine by-products in obtaining sweet preparations | en_US |
dc.type | Article | en_US |
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