Quality assessment of the bakery products enriched with calcium

MOTRUC, Natalia

dc.contributor.author	MOTRUC, Natalia
dc.date.accessioned	2021-12-23T08:30:58Z
dc.date.available	2021-12-23T08:30:58Z
dc.date.issued	2005
dc.identifier.citation	MOTRUC, Natalia. Quality assessment of the bakery products enriched with calcium. In: Ecological Chemistry: proc. of the intern. conf. 3rd ed., 20-21 mai 2005, Chișinău, Republica Moldova, 2005, p. 416. ISBN 9975-62-133-3.	en_US
dc.identifier.isbn	9975-62-133-3
dc.identifier.uri	http://repository.utm.md/handle/5014/18532
dc.description	Only Abstract	en_US
dc.description.abstract	In this work were analysed the bakery products enriched with calcium salts. Elaboration of the enrichment procedure of these products, requires the study of the mutual influence of the food constituents, of the food aditive (organic and nonorganic salts), and the procedure by which these products were made (biphase or monophase method). In this study the bioavailability of the calcium in the final product by in vitro method was determined.	en_US
dc.language.iso	en	en_US
dc.publisher	Academia de Ştiinţe 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	bakery products	en_US
dc.subject	calcium salts	en_US
dc.subject	salts	en_US
dc.title	Quality assessment of the bakery products enriched with calcium	en_US
dc.type	Article	en_US