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Formulation et caracterisation des produits de patisserie avec farine de citrouille
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| dc.contributor.author | RUBTOV, Silvia | |
| dc.contributor.author | ROSCA, Ilie | |
| dc.contributor.author | VEREJAN, Ana | |
| dc.date.accessioned | 2019-07-23T09:21:24Z | |
| dc.date.available | 2019-07-23T09:21:24Z | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | RUBTOV, Silvia, ROSCA, Ilie, VEREJAN, Ana. Formulation et caracterisation des produits de patisserie avec farine de citrouille. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, p. 285. ISBN 978-9975-87-428-1. | en_US |
| dc.identifier.isbn | 978-9975-87-428-1 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/3733 | |
| dc.language.iso | fr | en_US |
| dc.publisher | Tehnica–Info | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | pastry | en_US |
| dc.subject | pumpkin flour | en_US |
| dc.subject | produits de patisserie | en_US |
| dc.subject | farine de citrouille | en_US |
| dc.subject | produse de patiserie | en_US |
| dc.subject | făină de dovleac | en_US |
| dc.title | Formulation et caracterisation des produits de patisserie avec farine de citrouille | en_US |
| dc.type | Article | en_US |
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