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

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