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Efectul fermentaţiei acido-lactice asupra solubilizării calciului din pâine integrală

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dc.contributor.author MOTRUC, N.
dc.date.accessioned 2019-09-13T08:02:50Z
dc.date.available 2019-09-13T08:02:50Z
dc.date.issued 2006
dc.identifier.citation MOTRUC, N. Efectul fermentaţiei acido-lactice asupra solubilizării calciului din pâine integrală. In: Meridian Ingineresc. 2006, nr. 4, pp. 55-58. ISSN 1683-853X. en_US
dc.identifier.issn 1683-853X
dc.identifier.uri http://repository.utm.md/handle/5014/4437
dc.description.abstract În lucrare este studiată influenţa metodelor de fabricare a pâinii (tradiţionale şi cu o etapă acido-lactică) asupra hidrolizei fitaţilor şi acumulării calciului solubil din pâine integrală. en_US
dc.description.abstract In this work we studied the influence of the bread production methods (traditional and one with an additional acid-lactic fermentation step) on the phytats hydrolysis and soluble calcium accumulation in the whole grain bread. en
dc.description.abstract Dans ce travail sont étudiées l'influence des méthodes de la fabrication du pain traditionnel et avec une étape acido-lactique sur l'hydrolyse des phytats et l'accumulation du calcium soluble du pain intégral. fr
dc.description.abstract В работе было исследовано влияние способов производства хлеба (традицион-ного и с влиянием периода молочно-кислого брожения) на гидролиз фитатов и накопления свободного кальция в цельнозерновом хлебе. ru
dc.language.iso ro en_US
dc.publisher Editura U.T.M. 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 acid-lactic fermentation en_US
dc.subject bread en_US
dc.subject pâine en_US
dc.subject fermentaţie acido-lactică en_US
dc.title Efectul fermentaţiei acido-lactice asupra solubilizării calciului din pâine integrală en_US
dc.title.alternative The effect of the acid-lactic fermentation on the soluble calcium accumulation in the whole grain bread en_US
dc.title.alternative L'effet de la fermentation acido-lactique sur l'accumulation du calcium soluble dans le pain intégral en_US
dc.title.alternative Влияние молочно-кислого брожения на степень накопления свободного кальция в цельнозерновом хлебе en_US
dc.type Article en_US


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