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The use of spent grain in obtaining some flour products

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dc.contributor.author CHETRARIU, Ancuța
dc.contributor.author DABIJA, Adriana
dc.date.accessioned 2022-11-14T12:57:46Z
dc.date.available 2022-11-14T12:57:46Z
dc.date.issued 2022
dc.identifier.citation CHETRARIU, Ancuța, DABIJA, Adriana. The use of spent grain in obtaining some flour products. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 65. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21671
dc.description.abstract The studies carried out were based on the use of spent grain in recipes for the manufacture of pasta, wafers and an assortment of ginger bread. The level of consumer acceptability was relatively high, averaging up to 15% spent grain, which makes it suitable for use in flour products. The recipes for flour products developed through the research carried out demonstrate the existence of viable solutions for valorisation spent grain in new food products with added value and low costs. 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 food wastes en_US
dc.subject spent grain en_US
dc.subject pasta en_US
dc.subject wafers en_US
dc.subject ginger bread en_US
dc.title The use of spent grain in obtaining some flour products en_US
dc.type Article en_US


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    20–22 October, 2022

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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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