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Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition

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dc.contributor.author COVALIOV, Eugenia
dc.contributor.author CAPCANARI, Tatiana
dc.contributor.author RESITCA, Vladislav
dc.contributor.author CHIRSANOVA, Aurica
dc.date.accessioned 2024-05-14T06:25:44Z
dc.date.available 2024-05-14T06:25:44Z
dc.date.issued 2023
dc.identifier.citation COVALIOV, Eugenia et al. Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition. In: Ukrainian Food Journal, 2023. vol. 12. iss. 1, p. 7-20. ISSN 2304–974X. e-ISSN 2313–5891. en_US
dc.identifier.issn 2304–974X
dc.identifier.issn 2313–5891
dc.identifier.uri https://doi.org/10.24263/2304-974X-2023-12-1-3
dc.identifier.uri http://repository.utm.md/handle/5014/27075
dc.description.abstract The incorporation of milk thistle seed powder in sponge cake formulations enriched its biological value in terms of total phenol content and antioxidant activity. However, some technological quality parameters decreased. The sensorial evaluation showed that to produce sponge cakes with high quality, replacement of wheat flour with milk thistle seed powder should not exceed 10%. en_US
dc.language.iso en en_US
dc.publisher Ukrainian National University of Food Technologies en_US
dc.relation.ispartofseries Ukrainian Food Journal;2023. Volume 12. Issue 1
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject sponge cakes en_US
dc.subject milk thistle seed powder en_US
dc.subject milk thistle (Silybum marianum L.) en_US
dc.title Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition en_US
dc.type Article en_US


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