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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1744
DC FieldValueLanguage
dc.contributor.authorSIMINIUC, Rodicaen_US
dc.contributor.authorTURCANU, Dinuen_US
dc.date.accessioned2023-09-14T12:00:24Z-
dc.date.available2023-09-14T12:00:24Z-
dc.date.issued2023-
dc.identifier.urihttp://cris.utm.md/handle/5014/1744-
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 obtaining gluten-free bread with quality indices similar to classic bakery products, supplemented with fiber, the utilization of soriz flour as an accessible local raw material, as well as the diversification of the range of gluten-free bakery items and ensuring food safety in the Republic of Moldova for people with disorders associated with gluten consumption.en_US
dc.subjectbakery products industry, nutritional securityen_US
dc.titlePROCEDURE AND COMPOSITION FOR OBTAINING GLUTEN-FREE BREAD FROM SORIZ FLOUR (SORGHUM ORYZOIDUM)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:02-Silver Medals
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