Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/626
Title: Modificarea calităţii pandişpanului aglutenic din făină de soriz (Sorghum oryzoidum) în perioada de păstrare
Authors: SIMINIUC, Rodica 
CHIRSANOVA, Aurica 
COSCIUG, Lidia 
DESEATNIC-CILOCI, Alexandra 
Issue Date: 2011
Conference: Supplement – Papers of Sibiu Alma Mater University Conference, Fifth Edition, 24–26 March 2011, Sibiu
Abstract: 
Nowadays the celiac disease became a worldwide problem expanding the variety of agluten-free pastries is a current trend. Four varieties of gluten-free sponge cakes of soryz flour were developed. Changes of organoleptic, physico-chemical and microbiological quality during the storage were estimated to determine the shelflife of investigated samples. Depending on the recipe composition and the sponge humidity it was established between 6-8 days. The production and marketing normativ documents of new products will be developed based on the obtained experimental data.
URI: http://cris.utm.md/handle/5014/626
Appears in Collections:Proceedings Papers

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