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

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