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Using vegetal additives in the field of bakery

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dc.contributor.author BOEŞTEAN, O.
dc.contributor.author GHENDOV–MOŞANU, A.
dc.date.accessioned 2019-11-14T12:47:30Z
dc.date.available 2019-11-14T12:47:30Z
dc.date.issued 2014
dc.identifier.citation BOEŞTEAN, O., GHENDOV–MOŞANU, A. Using vegetal additives in the field of bakery. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 159-162. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6844
dc.description.abstract the researches has followed to obtain high quality products by using non–traditional vegetal material – fresh carrot and carrot powder. Surveys were effectuated in order to establish the technological characteristics and the physico–chemical properties of the samples with the addition of carrot, the optimal dose for improving the quality of finished products. Researches have shown the nutritional value and food additives of fresh carrot and carrot powder, their use in the manufacture of new products with the organoleptic and physical–chemical characteristics superior to other bakery products. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 wheat flour en_US
dc.subject bread en_US
dc.subject improvement en_US
dc.subject carrot en_US
dc.title Using vegetal additives in the field of bakery en_US
dc.type Article en_US


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