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| Ultima descărcare din IBN: 2023-10-30 14:51 |
 SM ISO690:2012CARELINA, Marina, CARAGIA, Vavil, LINDA, Liudmila, MIGALATIEV, Olga. Făină extrudată din năut. In: Ştiinţa în Nordul Republicii Moldova: realizări, probleme, perspective, 25-26 septembrie 2015, Bălți. Balti, Republic of Moldova: Tipogr. „Indigou Color”, 2015, Ediția 1, pp. 52-54. ISBN 978-9975-3054-5-7. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Ştiinţa în Nordul Republicii Moldova: realizări, probleme, perspective Ediția 1, 2015 |
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Conferința "Ştiinţa în Nordul Republicii Moldova: realizări, probleme, perspective" Bălți, Moldova, 25-26 septembrie 2015 | ||||||
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Vegetable protein products manufacturing by thermoplastic extrusion method, in Moldova will generate new opportunities for providing population with food protein based on local raw material. As a source of perspective leguminous cultures can be used, for example chickpeas (Cicer arietinum L.). It contains a relatively small amount of fat, and the amino acid composition of proteins is nutritionally balanced and easily digestible. It was studied the physicochemical and functional-technological properties of chickpeas for use in the manufacture of extruded combined food products. |
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| Cuvinte-cheie chickpeas, method of extrusion thermoplastic extruded chickpea flour, functional and technological properties |
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Dublin Core Export
<?xml version='1.0' encoding='utf-8'?> <oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'> <dc:creator>Carelina, M.</dc:creator> <dc:creator>Caragia, V.F.</dc:creator> <dc:creator>Linda, L.P.</dc:creator> <dc:creator>Migalatiev, O.</dc:creator> <dc:date>2015</dc:date> <dc:description xml:lang='en'><p>Vegetable protein products manufacturing by thermoplastic extrusion method, in Moldova will generate new opportunities for providing population with food protein based on local raw material. As a source of perspective leguminous cultures can be used, for example chickpeas (Cicer arietinum L.). It contains a relatively small amount of fat, and the amino acid composition of proteins is nutritionally balanced and easily digestible. It was studied the physicochemical and functional-technological properties of chickpeas for use in the manufacture of extruded combined food products.</p></dc:description> <dc:source>Ştiinţa în Nordul Republicii Moldova: realizări, probleme, perspective (Ediția 1) 52-54</dc:source> <dc:subject>chickpeas</dc:subject> <dc:subject>method of extrusion thermoplastic extruded chickpea flour</dc:subject> <dc:subject>functional and technological properties</dc:subject> <dc:title>Făină extrudată din năut</dc:title> <dc:type>info:eu-repo/semantics/article</dc:type> </oai_dc:dc>
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