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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2265
DC FieldValueLanguage
dc.contributor.authorPOPESCU, Lilianaen_US
dc.contributor.authorGHENDOV-MOŞANU, Alionaen_US
dc.contributor.authorCEȘKO, Tatianaen_US
dc.date.accessioned2023-12-12T12:42:27Z-
dc.date.available2023-12-12T12:42:27Z-
dc.date.issued2022-
dc.identifier.citationPOPESCU, Liliana, GHENDOV-MOŞANU, Aliona, CESKO, Tatiana. The use of apple pomace in the manufacture of yogurt. In: The closing conference of the Intelligent valorisation of agro-food industrial wastes project, 2SOFT/1.2/83, 24 februarie 2022, Chişinău. Chişinău: 2022, p. 54. ISBN 978-9975-3464-6-7.en_US
dc.identifier.isbn978-9975-3464-6-7-
dc.identifier.urihttp://cris.utm.md/handle/5014/2265-
dc.description.abstractApple pomace is an excellent source of phytochemicals and contains significant amounts of insoluble sugars, including cellulose 127.9 g/kg DW, hemicellulose 7.2 to 43.6 g/kg DW, lignin 15.3 to 23.5 g/kg DW [1] and can therefore be used as a functional ingredient in the manufacture of dairy products with high rheological characteristics.en_US
dc.language.isoenen_US
dc.relation2soft/1.2/83. INTELLIGENT VALORISATION OF AGRO-FOOD INDUSTRIAL WASTESen_US
dc.subjectapple pomaceen_US
dc.subjectnatural stabilizeren_US
dc.subjectrheological characteristicsen_US
dc.subjectviscosityen_US
dc.titleThe use of apple pomace in the manufacture of yogurten_US
dc.typeArticleen_US
dc.relation.conferenceIntelligent Valorisation of Agro-Food Industrial Wastesen_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.orcid0000-0003-3381-7511-
crisitem.author.orcid0000-0001-5214-3562-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.project.grantno2soft/1.2/83-
crisitem.project.projectURLhttps://intelwastes.utm.md/-
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