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Quality indexes of spontaneous flora sourdough of different flours

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dc.contributor.author SIMINIUC, R.
dc.contributor.author COŞCIUG, L.
dc.contributor.author RUBŢOV, S.
dc.contributor.author BALAN, I.
dc.contributor.author VIDRAŞCO, A.
dc.date.accessioned 2019-11-14T14:14:29Z
dc.date.available 2019-11-14T14:14:29Z
dc.date.issued 2014
dc.identifier.citation SIMINIUC, R., COŞCIUG, L., RUBŢOV, S. et al. Quality indexes of spontaneous flora sourdough of different flours. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 287-292. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6861
dc.description.abstract Fermented products based on sourdough shows many advantages in opposition with fermented products with commercial yeast. In the the paper are represented and analyzed the results on the research of organoleptic, microbiological and physico-chemical quality indicators of sourdough of 3 types of flours: wheat, soryz (sorghum oryzoidum) and rye. It was established that all the parameters of the examined samples fell within the limits of the values which were stipulated in the specialized literature for sourdough with spontaneous flora. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 sourdough en_US
dc.subject spontaneous flora en_US
dc.subject lactic bacteria en_US
dc.subject yeasts en_US
dc.subject sourdough acidity en_US
dc.subject fermentation en_US
dc.title Quality indexes of spontaneous flora sourdough of different flours en_US
dc.type Article en_US


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