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Improving the nutritional value of food by using horticultural by-products
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"Modern Trends in the Agricultural Higher Education", international scientific symposium (2023)
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Improving the nutritional value of food by using horticultural by-products
RAȚU, Roxana Nicoleta
;
STOICA, Florina
;
VELEȘCU, Ionuț Dumitru
;
TALPĂ, Sandu
;
ARSENOAIA, Vlad Nicolae
;
POSTOLACHE, Narcisa Alina
URI:
http://repository.utm.md/handle/5014/27200
Date:
2023
Abstract:
In the present study, pumpkin skin and black grape skin were used to improve the nutritional value of two dairy products yogurt and a semi-hard cheese.
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"Modern Trends in the Agricultural Higher Education", international scientific symposium (2023)
October 5-6, 2023 : Book of Abstracts
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States
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