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Effect of rose hip on gingerbread quality and stability

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dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author STURZA, Rodica
dc.date.accessioned 2024-05-03T08:43:01Z
dc.date.available 2024-05-03T08:43:01Z
dc.date.issued 2023
dc.identifier.citation GHENDOV-MOSANU, Aliona, STURZA, Rodica. Effect of rose hip on gingerbread quality and stability. In: The 18th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2023, 11-13 May. 2023, Bacau, România: Abstracts, Bacau, 20213, p. 85. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/27012
dc.description.abstract The aim of the scientific research was to develop the manufacturing technology of glazed sweet gingerbreads with the use of rosehip fruit (Rosa canina L.) powder additions to diversify the range of functional products. The addition of vegetable powder was used in concentrations of 2 and 4% compared to the mass of the flour, and for glazing, the syrup fortified with rosehip extract was used in an amount of 2% compared to the mass of the syrup. en_US
dc.language.iso en en_US
dc.publisher "Alma Mater" Publishing House, Bacau en_US
dc.relation.ispartofseries The 18th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2023;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 rosehip fruit en_US
dc.subject gingerbread en_US
dc.subject biologically active compounds en_US
dc.subject antioxidant activity en_US
dc.title Effect of rose hip on gingerbread quality and stability en_US
dc.type Article en_US


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