dc.contributor.author | SUHODOL, Natalia | |
dc.contributor.author | COVALIOV, Eugenia | |
dc.contributor.author | CHIRSANOVA, Aurica | |
dc.contributor.author | RESITCA, Vladislav | |
dc.contributor.author | DESEATNICOVA, Olga | |
dc.date.accessioned | 2022-04-14T09:07:00Z | |
dc.date.available | 2022-04-14T09:07:00Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | SUHODOL, Natalia, COVALIOV, Eugenia, CHIRSANOVA, Aurica et al. Quince (Cydonia oblonga) paste: functional ingredient for pastries. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 42. ISSN 1843-5114. | en_US |
dc.identifier.issn | 1843-5114 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/20122 | |
dc.description | Only Abstract | en_US |
dc.description.abstract | The aim of this research is to obtain functional pastry products with quince paste as texture agent. The paper presents functional pastry preparations with the addition of quince paste, which come to diversify the range of pastries and contribute to increasing the nutritional value of these products due to the rich content of vitamins, dietary fiber, minerals, etc., which are found in quince. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Galati University Press | 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 | quince paste | en_US |
dc.subject | pastry preparations | en_US |
dc.subject | pastry | en_US |
dc.subject | cakes | en_US |
dc.subject | cookies | en_US |
dc.title | Quince (Cydonia oblonga) paste: functional ingredient for pastries | en_US |
dc.type | Article | en_US |
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