The technological quality and nutritive potential of food bakery products

BANTEA-ZAGAREANU, Valentina

dc.contributor.author	BANTEA-ZAGAREANU, Valentina
dc.date.accessioned	2024-05-02T08:23:04Z
dc.date.available	2024-05-02T08:23:04Z
dc.date.issued	2021
dc.identifier.citation	BANTEA-ZAGAREANU, Valentina. The technological quality and nutritive potential of food bakery products. 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. 97-98. ISSN 2457-3388.	en_US
dc.identifier.issn	2457-3388
dc.identifier.uri	http://repository.utm.md/handle/5014/26996
dc.description.abstract	The purpose of this work presents the scientific study of the problem of insurance of the nutritive value and drawing up an adequate technology for manufacturing bakery products with the addition of waste of walnuts, which would be based on the use of natural additives/by-products, taking into consideration the requirements and norms of the normative-technical documents.	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	bakery products	en_US
dc.subject	by-products	en_US
dc.subject	walnuts waste	en_US
dc.subject	walnut flour	en_US
dc.subject	natural additives	en_US
dc.title	The technological quality and nutritive potential of food bakery products	en_US
dc.type	Article	en_US