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The effect of using wine by-products in obtaining sweet preparations

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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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