DSpace Repository
Efectul fermentaţiei acido-lactice asupra solubilizării calciului din pâine integrală
- DSpace Home
- →
- Revista ştiințifică «Meridian Ingineresc»
- →
- 2006
- →
- Nr. 4
- →
- View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | MOTRUC, N. | |
| dc.date.accessioned | 2019-09-13T08:02:50Z | |
| dc.date.available | 2019-09-13T08:02:50Z | |
| dc.date.issued | 2006 | |
| dc.identifier.citation | MOTRUC, N. Efectul fermentaţiei acido-lactice asupra solubilizării calciului din pâine integrală. In: Meridian Ingineresc. 2006, nr. 4, pp. 55-58. ISSN 1683-853X. | en_US |
| dc.identifier.issn | 1683-853X | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/4437 | |
| dc.description.abstract | În lucrare este studiată influenţa metodelor de fabricare a pâinii (tradiţionale şi cu o etapă acido-lactică) asupra hidrolizei fitaţilor şi acumulării calciului solubil din pâine integrală. | en_US |
| dc.description.abstract | In this work we studied the influence of the bread production methods (traditional and one with an additional acid-lactic fermentation step) on the phytats hydrolysis and soluble calcium accumulation in the whole grain bread. | en |
| dc.description.abstract | Dans ce travail sont étudiées l'influence des méthodes de la fabrication du pain traditionnel et avec une étape acido-lactique sur l'hydrolyse des phytats et l'accumulation du calcium soluble du pain intégral. | fr |
| dc.description.abstract | В работе было исследовано влияние способов производства хлеба (традицион-ного и с влиянием периода молочно-кислого брожения) на гидролиз фитатов и накопления свободного кальция в цельнозерновом хлебе. | ru |
| dc.language.iso | ro | en_US |
| dc.publisher | Editura U.T.M. | 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 | acid-lactic fermentation | en_US |
| dc.subject | bread | en_US |
| dc.subject | pâine | en_US |
| dc.subject | fermentaţie acido-lactică | en_US |
| dc.title | Efectul fermentaţiei acido-lactice asupra solubilizării calciului din pâine integrală | en_US |
| dc.title.alternative | The effect of the acid-lactic fermentation on the soluble calcium accumulation in the whole grain bread | en_US |
| dc.title.alternative | L'effet de la fermentation acido-lactique sur l'accumulation du calcium soluble dans le pain intégral | en_US |
| dc.title.alternative | Влияние молочно-кислого брожения на степень накопления свободного кальция в цельнозерновом хлебе | en_US |
| dc.type | Article | en_US |
Files in this item
The following license files are associated with this item:
This item appears in the following Collection(s)
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States