dc.contributor.author | BULGARU, Viorica | |
dc.date.accessioned | 2024-05-02T06:02:18Z | |
dc.date.available | 2024-05-02T06:02:18Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | BULGARU, Viorica. The impact of some nutritional facts and physico-chemical indices on the goat's milk yogurt texture. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 pp. 77-78. ISSN 2457-3388. | en_US |
dc.identifier.issn | 2457-3388 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/26986 | |
dc.description.abstract | The problem imposed by this research is to identify the impact of some physico-chemical indices on the formation of the texture of goat milk yogurt resulting from the fact that it forms a weaker lactic gel compared to cow milk yogurt. In this paper, goat milk yogurt and cow milk yogurt are analyzed, both samples being made by the classic thermostat method. | en_US |
dc.language.iso | en | en_US |
dc.publisher | "Alma Mater" Publishing House, Bacau | en_US |
dc.relation.ispartofseries | The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România | |
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 yogurts | en_US |
dc.subject | cow milk yogurts | en_US |
dc.title | The impact of some nutritional facts and physico-chemical indices on the goat's milk yogurt texture | en_US |
dc.type | Article | en_US |
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