The effect of using wine by-products in obtaining sweet preparations

dc.contributor.author	SUHODOL, Natalia
dc.contributor.author	DESEATNICOVA, Olga
dc.contributor.author	REȘITCA, Vladislav
dc.contributor.author	COVALIOV, Eugenia
dc.date.accessioned	2023-12-12T07:46:44Z
dc.date.available	2023-12-12T07:46:44Z
dc.date.issued	2023
dc.identifier.citation	SUHODOL, Natalia, DESEATNICOVA, O., RESITCA, V. et al. The effect of using wine by-products in obtaining sweet preparations. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 42. ISBN 978‐9975‐64‐363‐4.	en_US
dc.identifier.isbn	978‐9975‐64‐363‐4
dc.identifier.uri	http://repository.utm.md/handle/5014/25290
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	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	sweet dishes	en_US
dc.subject	grape skin	en_US
dc.subject	color	en_US
dc.subject	polyphenols	en_US
dc.subject	antioxidant activity	en_US
dc.title	The effect of using wine by-products in obtaining sweet preparations	en_US
dc.type	Article	en_US