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The technological quality and nutritive potential of food bakery products

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dc.contributor.author BANTEA-ZAGAREANU, Valentina
dc.date.accessioned 2024-05-02T08:23:04Z
dc.date.available 2024-05-02T08:23:04Z
dc.date.issued 2021
dc.identifier.citation BANTEA-ZAGAREANU, Valentina. The technological quality and nutritive potential of food bakery products. 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 pp. 97-98. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/26996
dc.description.abstract The purpose of this work presents the scientific study of the problem of insurance of the nutritive value and drawing up an adequate technology for manufacturing bakery products with the addition of waste of walnuts, which would be based on the use of natural additives/by-products, taking into consideration the requirements and norms of the normative-technical documents. 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 bakery products en_US
dc.subject by-products en_US
dc.subject walnuts waste en_US
dc.subject walnut flour en_US
dc.subject natural additives en_US
dc.title The technological quality and nutritive potential of food bakery products en_US
dc.type Article en_US


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