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| dc.contributor.author | BOESTEAN, Olga | |
| dc.contributor.author | BULGARU, Viorica | |
| dc.contributor.author | GHENDOV-MOȘANU, Aliona | |
| dc.contributor.author | NETREBA, Natalia | |
| dc.contributor.author | STURZA, Rodica | |
| dc.date.accessioned | 2024-05-22T07:19:23Z | |
| dc.date.available | 2024-05-22T07:19:23Z | |
| dc.date.issued | 2023 | |
| dc.identifier.citation | BOESTEAN, Olga et al. The use of lentils in the cookies production. In: The Biotechnologies, Present and Perspectives: intern. conf., 15 Dec. 2023, Suceava, Romania, 9 ed.: abstracts, Suceava, 2023, p. 6. ISSN 2068–0819. | en_US |
| dc.identifier.issn | 2068–0819 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/27172 | |
| dc.description.abstract | In this paper, results are presented regarding the substitution of wheat flour with lentil flour in concentrations of 1, 5, 10 and 15%, in the cookies recipe. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Ştefan cel Mare University, Suceava | en_US |
| dc.relation.ispartofseries | The International Conference "Biotechnologies, Present and Perspectives";15 December 2023, Suceava, Romania | |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | wheat flour | en_US |
| dc.subject | lentil flour | en_US |
| dc.title | The use of lentils in the cookies production | en_US |
| dc.type | Article | en_US |
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