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Substitution de la matiere graisse dans un fromage crème au chocolat.

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dc.contributor.author GHEORGHIȚA, D.
dc.contributor.author MARTINEZ-ALONSO, S.
dc.contributor.author CHIRSANOVA, A.
dc.date.accessioned 2019-11-15T11:46:03Z
dc.date.available 2019-11-15T11:46:03Z
dc.date.issued 2016
dc.identifier.citation GHEORGHIȚA, D., MARTINEZ-ALONSO, S., CHIRSANOVA, A. Substitution de la matiere graisse dans un fromage crème au chocolat. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 406-411. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6932
dc.description.abstract There is a great interest in the dairy industry to find new ingredients for improving the nutritional and organoleptic characteristics of cream cheese. This study aims to obtain information about the effectiveness of inulin as a fat replacers in cream cheese. The cream cheese with chocolate were made in different combinations of 3 types of inulin. The results indicate that long-chain inulin (HPX) has the best mimetic proprieties with an addition of 5 to 10%. en_US
dc.language.iso fr 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 inuline en_US
dc.subject matière graisse en_US
dc.subject fromage crème au chocolat en_US
dc.title Substitution de la matiere graisse dans un fromage crème au chocolat. en_US
dc.type Article en_US


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