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Impact of sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality

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dc.contributor.author COVALIOV, Eugenia
dc.contributor.author GROSU, Carolina
dc.contributor.author POPOVICI, Violina
dc.contributor.author CAPCANARI, Tatiana
dc.contributor.author SIMINIUC, Rodica
dc.contributor.author RESITCA, Vladislav
dc.date.accessioned 2022-04-14T08:53:39Z
dc.date.available 2022-04-14T08:53:39Z
dc.date.issued 2021
dc.identifier.citation COVALIOV, Eugenia, GROSU, Carolina, POPOVICI, Violina et al. Impact of sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 38. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20121
dc.description Only Abstract en_US
dc.description.abstract In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yogurt. For this, yogurt samples were prepared with the addition of sea buckthorn puree in different concentrations - 1%, 3%, 5%, 7%. en_US
dc.language.iso en en_US
dc.publisher Galati University Press 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 sea buckthorn en_US
dc.subject yogurt en_US
dc.subject prebiotics en_US
dc.subject probiotics en_US
dc.title Impact of sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality en_US
dc.type Article en_US


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