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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/952
DC FieldValueLanguage
dc.contributor.authorCOVALIOV, Eugeniaen_US
dc.contributor.authorGUTIUM, Olgaen_US
dc.contributor.authorCAZAC, Vioricaen_US
dc.contributor.authorBABCENCO, Coraliaen_US
dc.date.accessioned2021-11-02T08:15:21Z-
dc.date.available2021-11-02T08:15:21Z-
dc.date.issued2021-
dc.identifier.issn2249-460x-
dc.identifier.issn0975-587X-
dc.identifier.urihttp://cris.utm.md/handle/5014/952-
dc.descriptionVolume 21 Issue 5 Version 1.0 Year 2021en_US
dc.description.abstractIt is known that food itself reflects the identity and culture of a region; becoming an important component of local heritage. Baba Neagra is an iconic dessert for Republic of Moldova, which has been passed down from generation to generation to Moldovan housewives, but forgotten by many, especially restaurants. In this sense, the aim of the current study is to emphasize some technological and cultural aspects attached to Baba Neagra in Republic of Moldova. The paper presents the full preparation of the Baba Neagra as it is traditionally carried out in north of Moldova and lists the main ingredients.en_US
dc.description.sponsorshipNational Agency for Research and Developmenten_US
dc.language.isoenen_US
dc.publisherGlobal Journalsen_US
dc.relation20.80009.0807.17. Educație pentru revitalizarea patrimoniului cultural național prin tehnologiile tradiționale de prelucrare utilizate în Republica Moldova, în contextul multiculturalității, diversității și integrării europeneen_US
dc.relation.ispartofGlobal Journal of HUMAN-SOCIAL SCIENCE: C Sociology & Cultureen_US
dc.subjectbaba neagraen_US
dc.subjectcultureen_US
dc.subjectRepublic of Moldovaen_US
dc.titleTraditional Preparation of Baba Neagra, a Moldovan Culinary Treasureen_US
dc.typeArticleen_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Textile and Polygraphy-
crisitem.author.orcid0000-0003-4574-2959-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Textiles and Polygraphy-
crisitem.project.grantno20.80009.0807.17-
crisitem.project.fundingProgramState Programme-
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