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<creators>
<creator>
<creatorName>Popel, S.S.</creatorName>
<affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation>
</creator>
<creator>
<creatorName>Cropotova, J.</creatorName>
<affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation>
</creator>
<creator>
<creatorName>Parşacova, L.P.</creatorName>
<affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation>
</creator>
<creator>
<creatorName>Draganova, E.I.</creatorName>
<affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation>
</creator>
<creator>
<creatorName>Pîrgari, E.P.</creatorName>
<affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation>
</creator>
<creator>
<creatorName>Colesnicenco, A.I.</creatorName>
<affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation>
</creator>
<creator>
<creatorName>Pujailo, E.N.</creatorName>
<affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation>
</creator>
<creator>
<creatorName>Albul (Zîreanova), E.V.</creatorName>
<affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation>
</creator>
</creators>
<titles>
<title xml:lang='en'>Optimization of the composition of fillings with heat-stable properties</title>
</titles>
<publisher>Instrumentul Bibliometric National</publisher>
<publicationYear>2018</publicationYear>
<relatedIdentifier relatedIdentifierType='ISBN' relationType='IsPartOf'>978-9975-87-428-1</relatedIdentifier>
<subjects>
<subject>fruit filling</subject>
<subject>heat-stable</subject>
<subject>gellan gum</subject>
<subject>Starch</subject>
</subjects>
<dates>
<date dateType='Issued'>2018</date>
</dates>
<resourceType resourceTypeGeneral='Text'>Conference Paper</resourceType>
<descriptions>
<description xml:lang='en' descriptionType='Abstract'><p>The studies belong to a food industry and apply for the determination of composition, parameters quantitative and functional technological of the composition for the heat-stable fillings, which are used in fabrication of bakery and confectionery products. Criterion of heat-stability will be represented by BI (bakery index), which should be in interval 90-100 units for the heat-stable fillings, 80-90 units for the fillings with average heat-stability and under 80 units for heat-unstable fillings. Food fibers like a pectin, starch, gums and other may give heat-stable properties to fillings.</p></description>
</descriptions>
<formats>
<format>application/pdf</format>
</formats>
</resource>