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Analysis of the physical properties of fruit yogurt

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dc.contributor.author CUȘMENCO, Tatiana
dc.date.accessioned 2022-11-14T13:27:25Z
dc.date.available 2022-11-14T13:27:25Z
dc.date.issued 2022
dc.identifier.citation CUȘMENCO, Tatiana. Analysis of the physical properties of fruit yogurt. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 71. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21676
dc.description.abstract In this work, there were examined the rheological attributes of yogurt processed from a mixture of goat and cow milk (series I) and actual goat milk (series II) supplemented with black chokeberries (Aronia melanocarpa, Nero variety), raspberries (Rubus idaeus, Cușma lui Guguță variety) and strawberries (Fragaria xanassa, Selva variety). en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică 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 goat milk en_US
dc.subject cow milk en_US
dc.subject yogurt en_US
dc.title Analysis of the physical properties of fruit yogurt en_US
dc.type Article en_US


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    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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