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The effect of using wine by-products in obtaining sweet preparations
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The effect of using wine by-products in obtaining sweet preparations
SUHODOL, Natalia
;
DESEATNICOVA, Olga
;
REȘITCA, Vladislav
;
COVALIOV, Eugenia
URI:
http://repository.utm.md/handle/5014/25290
Date:
2023
Abstract:
The paper explores the possibility of using grape skin powder as an addition to the production of sweet dishes. Sweet dishes formulas with the addition of grape skin powder (0, 2.5, 5.0, 7.5 and 10.0% to total weight) have been developed.
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Conf-CASEE-2023-B ...
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This item appears in the following Collection(s)
Smart Life Sciences and Technology for Sustainable Development
The 13th CASEE Conference; June 28‐30, 2023; Chişinău
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States
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