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| Ultima descărcare din IBN: 2024-02-28 15:32 |
 SM ISO690:2012RUMEUS, Iurii, TURTOI, Maria. Inovații – ca factor al sporirii calității produselor de Panificație. In: Inovaţia: factor al dezvoltării social-economice, 3 martie 2016, Cahul. Cahul, Republica Moldova: Universitatea de Stat „Bogdan Petriceicu Hasdeu” din C, 2016, pp. 263-267. ISBN 978-9975-88-013-8. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Inovaţia: factor al dezvoltării social-economice 2016 | ||||||
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Conferința "Inovaţia: factor al dezvoltării social-economice" Cahul, Moldova, 3 martie 2016 | ||||||
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Bread is the food that is consumed daily everywhere in the world. It belongs to those foods that form the basis of the diet of all civilisations as a result of its nutritive value, its low price, and the simplicicty of using its primary ingredient, the cereals, for culinary purposes. Nowadays, there are tendencies to increase the quality of the bakery products. The main goals in different directions of research in the bakery technology are: obtaining the functional bakery products, diversification of the product range, ensuring the safety of bakery products, easing the technological process of fabrication of the bakery products. |
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