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Quince (Cydonia oblonga) paste: functional ingredient for pastries

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dc.contributor.author SUHODOL, Natalia
dc.contributor.author COVALIOV, Eugenia
dc.contributor.author CHIRSANOVA, Aurica
dc.contributor.author RESITCA, Vladislav
dc.contributor.author DESEATNICOVA, Olga
dc.date.accessioned 2022-04-14T09:07:00Z
dc.date.available 2022-04-14T09:07:00Z
dc.date.issued 2021
dc.identifier.citation SUHODOL, Natalia, COVALIOV, Eugenia, CHIRSANOVA, Aurica et al. Quince (Cydonia oblonga) paste: functional ingredient for pastries. 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. 42. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20122
dc.description Only Abstract en_US
dc.description.abstract The aim of this research is to obtain functional pastry products with quince paste as texture agent. The paper presents functional pastry preparations with the addition of quince paste, which come to diversify the range of pastries and contribute to increasing the nutritional value of these products due to the rich content of vitamins, dietary fiber, minerals, etc., which are found in quince. 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 quince paste en_US
dc.subject pastry preparations en_US
dc.subject pastry en_US
dc.subject cakes en_US
dc.subject cookies en_US
dc.title Quince (Cydonia oblonga) paste: functional ingredient for pastries en_US
dc.type Article en_US


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