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

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"Modern Trends in the Agricultural Higher Education", international scientific symposium (2023)
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dc.contributor.author	RAȚU, Roxana Nicoleta
dc.contributor.author	STOICA, Florina
dc.contributor.author	VELEȘCU, Ionuț Dumitru
dc.contributor.author	TALPĂ, Sandu
dc.contributor.author	ARSENOAIA, Vlad Nicolae
dc.contributor.author	POSTOLACHE, Narcisa Alina
dc.date.accessioned	2024-05-23T10:25:39Z
dc.date.available	2024-05-23T10:25:39Z
dc.date.issued	2023
dc.identifier.citation	RAȚU, Roxana Nicoleta etc. Improving the nutritional value of food by using horticultural by-products. In: International Scientific Symposium "Modern Trends in the Agricultural Higher Education", October 5-6, 2023: Book of Abstracts, Chisinau, 2023, p. 164. ISBN 978-9975-64-360-3.	en_US
dc.identifier.isbn	978-9975-64-360-3
dc.identifier.uri	http://repository.utm.md/handle/5014/27200
dc.description	Only Abstract	en_US
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	en_US
dc.relation.ispartofseries	International Scientific Symposium "Modern Trends in the Agricultural Higher Education";October 5-6, 2023, Chisinau, Republica Moldova
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	by-products	en_US
dc.subject	cheese	en_US
dc.subject	yogurts	en_US
dc.subject	pumpkin skin	en_US
dc.subject	black grape skin	en_US
dc.title	Improving the nutritional value of food by using horticultural by-products	en_US
dc.type	Article	en_US