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Functional pastry sauce based on Carob pods with no added sugar

Functional pastry sauce based on Carob pods with no added sugar

CAPCANARI, Tatiana; CHIRSANOVA, Aurica; SIMINIUC, Rodica
URI: http://repository.utm.md/handle/5014/20359
Date: 2021

Abstract:

The research is devoted to create new functional products using bioactive compounds extracted from local plant materials. The technology of a pastry sauce based on Carob pods with no added sugar has been developed.

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  • 2021
    Proceedings of the 13th Edition of European Exhibition of Creativity and Innovation, Romania
Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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