Analysis of the physical properties of fruit yogurt

dc.contributor.author	CUȘMENCO, Tatiana
dc.date.accessioned	2022-11-14T13:27:25Z
dc.date.available	2022-11-14T13:27:25Z
dc.date.issued	2022
dc.identifier.citation	CUȘMENCO, Tatiana. Analysis of the physical properties of fruit yogurt. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 71. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21676
dc.description.abstract	In this work, there were examined the rheological attributes of yogurt processed from a mixture of goat and cow milk (series I) and actual goat milk (series II) supplemented with black chokeberries (Aronia melanocarpa, Nero variety), raspberries (Rubus idaeus, Cușma lui Guguță variety) and strawberries (Fragaria xanassa, Selva variety).	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	goat milk	en_US
dc.subject	cow milk	en_US
dc.subject	yogurt	en_US
dc.title	Analysis of the physical properties of fruit yogurt	en_US
dc.type	Article	en_US