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Perfectarea tehnologică de fabricare a pâinii „De Casă”

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dc.contributor.advisor CARABULEA, Boris
dc.contributor.author VOLOC, Doina
dc.date.accessioned 2021-02-15T14:48:27Z
dc.date.available 2021-02-15T14:48:27Z
dc.date.issued 2019
dc.identifier.citation VOLOC, Doina. Perfectarea tehnologică de fabricare a pâinii „De casă”: tz. de master: Programul de studiu: Calitatea şi Siguranţa Produselor Alimentare. Cond. şt. Boris CARABULEA. Universitatea Tehnică a Moldovei. Chişinău, 2019. en_US
dc.identifier.uri http://repository.utm.md/handle/5014/13022
dc.description Description: Fişierul ataşat conţine: Rezumat, Summary, Cuprins, Introducere, Bibliografie. en_US
dc.description.abstract Lucrarea dată a avut ca scop: perfectarea tehnologică de fabricare a pâinii „De Casă”. Pentru analiză a fost luate o probă de pâine cu componentele rețetei: făină de grâu de calitate superioară, apă, sare, drojdie comprimată, care a fost supuse analizelor organoleptice și fizico-chimice pe parcursul a câteva zile. en_US
dc.description.abstract The purpose of this paper was to: Technology design of „De Casă” („Homey”) bread production.. For analysis, a sample of bread was taken with the recipe components: high quality wheat flour, water, salt, compressed yeast, which was subjected to organoleptic and physico-chemical analyzes over a few days. en_US
dc.language.iso ro 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 pîine en_US
dc.subject bread en_US
dc.title Perfectarea tehnologică de fabricare a pâinii „De Casă” en_US
dc.title.alternative Technology design of „De Casă” („Homey”) bread production en_US
dc.type Thesis en_US


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