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Technology of semi-finished products on the base of quince for whipped sweet dishes

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dc.contributor.author VASILYEVA, Elena
dc.contributor.author GLADKAYA, Alla
dc.date.accessioned 2019-11-07T12:34:26Z
dc.date.available 2019-11-07T12:34:26Z
dc.date.issued 2012
dc.identifier.citation VASILYEVA, Elena, GLADKAYA, Alla. Technology of semi-finished products on the base of quince for whipped sweet dishes. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 199-203. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6341
dc.description.abstract Expediency of using fruit of quince in the technology of semi-finished products for sweet whipped dishes with foam structure of high nutritional value was proved in materials of the article. Regularities of the process of acid hydrolysis of cornel semi-finished products in the presence of acidulous puree were determined. Content of polyphenol composition of different varieties of cornel was learnt, comprehensive quality indexes of semi-finished products were determined. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM 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 functional products en_US
dc.subject technology en_US
dc.subject quince en_US
dc.subject cornel en_US
dc.title Technology of semi-finished products on the base of quince for whipped sweet dishes en_US
dc.type Article en_US


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