CRIS of TUM
Current Research Information System (CRIS) of the Technical University of Moldova (TUM) is an open access system gathering information and digital material relating to the various research and innovation entities and activities of TUM: researchers, research units, publications, patents, thesis, awards, events, equipment, services and other.
Please use this identifier to cite or link to this item:
http://cris.utm.md/handle/5014/2336| Title: | Sorption characteristics of wheat and jerusalem artichoke (Helianthus Tuberosus) flour mixes | Authors: | CHIRSANOVA, Aurica ŢIŢEI, Victor BOISTEAN, Alina BOAGHI (COVALIOV), Eugenia CAPCANARI, Tatiana ZACUȚELU, Marcel |
Keywords: | Jerusalem artichoke;Jerusalem artichoke flour;adsorption and desorption isotherms;water content;preservation | Issue Date: | 2022 | Source: | CHIRSANOVA (CALCATINIUC), Aurica, ŢIŢEI, Victor, BOIŞTEAN, Alina, BOAGHE, Eugenia, CAPCANARI, Tatiana, ZACUȚELU, Marcel. Sorption characteristics of wheat and jerusalem artichoke (Helianthus Tuberosus) flour mixes. In: Modern Technologies in the Food Industry, Ed. 5, 20-22 octombrie 2022, Chişinău. Chișinău, Republica Moldova: 2022, R, p. 58. | Project: | 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară | Conference: | Modern Technologies in the Food Industry | Abstract: | In the food industry, there is a more widespread use of Jerusalem artichoke and Jerusalem artichoke flour, thanks to the nutritional value and chemical composition. |
URI: | http://cris.utm.md/handle/5014/2336 | ISBN: | 978-9975-45-851-1 |
| Appears in Collections: | Conference Abstracts |
Show full item record
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.