Evaluation of the quality of vegan sauce with the addition of multifunctional compounds

dc.contributor.author	BOIȘTEAN, Alina
dc.contributor.author	CHIRSANOVA, Aurica
dc.contributor.author	CHISELIȚA, Natalia
dc.contributor.author	CHISELIȚA, Oleg
dc.date.accessioned	2022-11-11T10:19:04Z
dc.date.available	2022-11-11T10:19:04Z
dc.date.issued	2022
dc.identifier.citation	BOIȘTEAN, Alina, CHIRSANOVA, Aurica, CHISELIȚA, Natalia et al. Evaluation of the quality of vegan sauce with the addition of multifunctional compounds. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 46. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21652
dc.description.abstract	The aim of this work was to develop a mayonnaise-type vegan sauce enriched with beta-glucans, since the modern market is full of proposals, but the number of vegan sauces is limited.	en_US
dc.language.iso	en	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	beta-glucan	en_US
dc.subject	functional food	en_US
dc.subject	dietary fibers	en_US
dc.subject	vegetable raw materials	en_US
dc.subject	vegan sauces	en_US
dc.title	Evaluation of the quality of vegan sauce with the addition of multifunctional compounds	en_US
dc.type	Article	en_US