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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1732
DC FieldValueLanguage
dc.contributor.authorSIMINIUC, Rodicaen_US
dc.contributor.authorTURCANU, Dinuen_US
dc.date.accessioned2023-08-30T12:13:25Z-
dc.date.available2023-08-30T12:13:25Z-
dc.date.issued2023-
dc.identifier.urihttp://cris.utm.md/handle/5014/1732-
dc.description.abstractThe invention relates to the milling and bakery products industry and can be used to ensure the food and nutritional security of people with disorders associated with gluten consumption. The advantages of the invention consist in increasing the nutritional value of gluten-free bread samples, improving organoleptic indices, diversifying the range of gluten-free bakery items and ensuring food and nutritional security in the Republic of Moldova for people with disorders associated with gluten consumption, capitalizing on local spontaneous plants and, thus contributing to the development of a sustainable food system.en_US
dc.subjectnutritional value, organoleptic indicesen_US
dc.titlePROCEDURE AND COMPOSITION FOR OBTAINING GLUTEN-FREE BREAD WITH THE ADDITION OF PULP FROM SPINACH LEAVES (SPINACIA OLERACEA)en_US
dc.typeAwarden_US
dc.relation.conferenceInventica 2023en_US
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Software Engineering and Automatics-
crisitem.author.orcid0000-0003-4257-1840-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Computers, Informatics and Microelectronics-
Appears in Collections:01-Gold Medals
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