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Yogurt enrichment with Jerusalem artichoke (Helianthus tuberosus) flour as prebiotic source

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dc.contributor.author COVALIOV, Eugenia
dc.contributor.author GINCU, Ecaterina
dc.contributor.author CHIRSANOVA, Aurica
dc.contributor.author REȘITCA, Vladislav
dc.date.accessioned 2024-05-02T08:09:03Z
dc.date.available 2024-05-02T08:09:03Z
dc.date.issued 2021
dc.identifier.citation COVALIOV, Eugenia et al. Yogurt enrichment with Jerusalem artichoke (Helianthus tuberosus) flour as prebiotic source. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 p. 96. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/26994
dc.description.abstract This study was aimed to evaluate the effect of Jerusalem artichoke flour (JAF) addition in yoghurt compositions. Jerusalem artichoke flour was used up to 2% to improve the nutritional status of yoghurt. en_US
dc.language.iso en en_US
dc.publisher "Alma Mater" Publishing House, Bacau en_US
dc.relation.ispartofseries The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject Jerusalem artichoke flour en_US
dc.subject yoghurts en_US
dc.subject inulin en_US
dc.subject prebiotics en_US
dc.subject probiotics en_US
dc.title Yogurt enrichment with Jerusalem artichoke (Helianthus tuberosus) flour as prebiotic source en_US
dc.type Article en_US


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