Quince (Cydonia oblonga) paste: functional ingredient for pastries

SUHODOL, Natalia; COVALIOV, Eugenia; CHIRSANOVA, Aurica; RESITCA, Vladislav; DESEATNICOVA, Olga

dc.contributor.author	SUHODOL, Natalia
dc.contributor.author	COVALIOV, Eugenia
dc.contributor.author	CHIRSANOVA, Aurica
dc.contributor.author	RESITCA, Vladislav
dc.contributor.author	DESEATNICOVA, Olga
dc.date.accessioned	2022-04-14T09:07:00Z
dc.date.available	2022-04-14T09:07:00Z
dc.date.issued	2021
dc.identifier.citation	SUHODOL, Natalia, COVALIOV, Eugenia, CHIRSANOVA, Aurica et al. Quince (Cydonia oblonga) paste: functional ingredient for pastries. 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. 42. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20122
dc.description	Only Abstract	en_US
dc.description.abstract	The aim of this research is to obtain functional pastry products with quince paste as texture agent. The paper presents functional pastry preparations with the addition of quince paste, which come to diversify the range of pastries and contribute to increasing the nutritional value of these products due to the rich content of vitamins, dietary fiber, minerals, etc., which are found in quince.	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	quince paste	en_US
dc.subject	pastry preparations	en_US
dc.subject	pastry	en_US
dc.subject	cakes	en_US
dc.subject	cookies	en_US
dc.title	Quince (Cydonia oblonga) paste: functional ingredient for pastries	en_US
dc.type	Article	en_US