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Yogurt enrichment with Jerusalem artichoke (Helianthus tuberosus) flour as prebiotic source
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| dc.contributor.author | COVALIOV, Eugenia | |
| dc.contributor.author | GINCU, Ecaterina | |
| dc.contributor.author | CHIRSANOVA, Aurica | |
| dc.contributor.author | REȘITCA, Vladislav | |
| dc.date.accessioned | 2024-05-02T08:09:03Z | |
| dc.date.available | 2024-05-02T08:09:03Z | |
| dc.date.issued | 2021 | |
| dc.identifier.citation | COVALIOV, Eugenia et al. Yogurt enrichment with Jerusalem artichoke (Helianthus tuberosus) flour as prebiotic source. 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 p. 96. ISSN 2457-3388. | en_US |
| dc.identifier.issn | 2457-3388 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/26994 | |
| dc.description.abstract | This study was aimed to evaluate the effect of Jerusalem artichoke flour (JAF) addition in yoghurt compositions. Jerusalem artichoke flour was used up to 2% to improve the nutritional status of yoghurt. | 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 | Jerusalem artichoke flour | en_US |
| dc.subject | yoghurts | en_US |
| dc.subject | inulin | en_US |
| dc.subject | prebiotics | en_US |
| dc.subject | probiotics | en_US |
| dc.title | Yogurt enrichment with Jerusalem artichoke (Helianthus tuberosus) flour as prebiotic source | en_US |
| dc.type | Article | en_US |
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