Nontraditional addition in bakery excerpt from plant material

LUPAŞCO, Andrei; ROTARI, Elena; BANTEA-ZAGAREANU, Valentina; DODON, Adelina; BOAGHE, Eugenia

Home
→
Facultatea Tehnologia Alimentelor
→
Conferinţa "Modern technologies, in the food industry" – 2012
→
View Item

dc.contributor.author	LUPAŞCO, Andrei
dc.contributor.author	ROTARI, Elena
dc.contributor.author	BANTEA-ZAGAREANU, Valentina
dc.contributor.author	DODON, Adelina
dc.contributor.author	BOAGHE, Eugenia
dc.date.accessioned	2019-11-05T12:56:35Z
dc.date.available	2019-11-05T12:56:35Z
dc.date.issued	2012
dc.identifier.citation	LUPAŞCO, Andrei, ROTARI, Elena, BANTEA-ZAGAREANU, Valentina, DODON, Adelina, BOAGHE, Eugenia. Nontraditional addition in bakery excerpt from plant material. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 413-417. ISBN 978-9975-80-645-9.	en_US
dc.identifier.isbn	978-9975-80-645-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6115
dc.description.abstract	The work at issue is actual as an important link in broadening the range of products with functional character on the local market. Purpose of this paper is to develop and implement bakery products for people with dietary needs, but who will be able to be consumed and by healthy people for prophylactic uses. Research conducted in this study aimed at achieving the following objectives: study of the influence of fiber addition on the blank and finished products, to establish an optimal dose of dietary fiber (inulin), develop production recipe.	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	inulin	en_US
dc.subject	fiber	en_US
dc.subject	bakery products	en_US
dc.title	Nontraditional addition in bakery excerpt from plant material	en_US
dc.type	Article	en_US