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The influence of berry extracts on yogurt quality

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dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author STURZA, Rodica
dc.contributor.author VIZIREANU, Camelia
dc.contributor.author SANDULACHI, Elisaveta
dc.contributor.author POPESCU, Liliana
dc.date.accessioned 2022-04-14T08:25:41Z
dc.date.available 2022-04-14T08:25:41Z
dc.date.issued 2021
dc.identifier.citation GHENDOV-MOSANU, Aliona, STURZA, Rodica, VIZIREANU, Camelia et al. The influence of berry extracts on yogurt quality. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 36. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20119
dc.description Only Abstract en_US
dc.description.abstract The purpose of the research presented is to obtain an assortment of lactic acid products, with increased biological value by adding concentrated hydroalcoholic extracts from sea buckthorn, rosehip and chokeberry fruits. en_US
dc.language.iso en en_US
dc.publisher Galati University Press 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 yogurt en_US
dc.subject berry extracts en_US
dc.subject hydroalcoholic extracts en_US
dc.subject lactic acid products en_US
dc.subject buckthorn en_US
dc.subject rosehip en_US
dc.subject chokeberry en_US
dc.title The influence of berry extracts on yogurt quality en_US
dc.type Article en_US


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