Optimizarea compoziţiei din culturi leguminoase şi cerealiere pentru fabricarea produselor extrudate

ŢISLINSCAIA, Natalia; PODOGOVA, Marina; ROTARENCO, Zinaida

dc.contributor.author	ŢISLINSCAIA, Natalia
dc.contributor.author	PODOGOVA, Marina
dc.contributor.author	ROTARENCO, Zinaida
dc.date.accessioned	2022-03-14T09:17:22Z
dc.date.available	2022-03-14T09:17:22Z
dc.date.issued	2008
dc.identifier.citation	ŢISLINSCAIA, Natalia, PODOGOVA, Marina, ROTARENCO, Zinaida. Optimizarea compoziţiei din culturi leguminoase şi cerealiere pentru fabricarea produselor extrudate. In: Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos”, 2008, N. 4(11), pp. 78-80. ISSN 1857-0461.	en_US
dc.identifier.issn	1857-0461
dc.identifier.uri	http://repository.utm.md/handle/5014/19620
dc.description.abstract	One of the directions of mixed products production is the search of the new sources vegetal proteins. A promising source of proteins is the chickpea (Cicer arietinum L.). The obtained mix from chickpea and cor permits to produce extruded products well balanced upon amino acid compounds and with a high biological value.	en_US
dc.language.iso	ro	en_US
dc.publisher	Academia de Ştiinţe a Moldovei	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	produse extrudate	en_US
dc.subject	proteine	en_US
dc.subject	naut	en_US
dc.subject	mixed products	en_US
dc.subject	proteins	en_US
dc.subject	chickpea	en_US
dc.title	Optimizarea compoziţiei din culturi leguminoase şi cerealiere pentru fabricarea produselor extrudate	en_US
dc.title.alternative	Optimization of the composition of vegetable crops and cereals for extruded products production	en_US
dc.type	Article	en_US