Sweet sorghum  ̶  natural sweetener for foods

Pîrgari, Elena

dc.contributor.author	Pîrgari, Elena
dc.date.accessioned	2022-09-30T06:51:14Z
dc.date.available	2022-09-30T06:51:14Z
dc.date.issued	2007-02-05
dc.identifier.citation	Pîrgari, Elena. 2007. “Sweet sorghum ̶ natural sweetener for foods”. Cercetări Agronomice în Moldova 40 (3): 57-62.	en_US
dc.identifier.uri	https://repository.iuls.ro/xmlui/handle/20.500.12811/2724
dc.description.abstract	The paper pointed out the advantages of using natural sweeteners, as well as their utilization mode and conditions. The technological conditions of juice production and the existing possibilities for processing sweet sorghum by food industry were described. In the paper, they presented the results of research on developing the technology of sweet sorghum production and of food products, based on varieties of sweet sorghum with a high content of carbohydrates: drinks, jellies and biscuits.	en_US
dc.language.iso	en	en_US
dc.publisher	"Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași	en_US
dc.subject	sorghum	en_US
dc.subject	technological conditions	en_US
dc.subject	sweetener	en_US
dc.subject	sorg	en_US
dc.subject	condiţii tehnologice	en_US
dc.subject	edulcorant	en_US
dc.title	Sweet sorghum ̶ natural sweetener for foods	en_US
dc.type	Article	en_US
dc.author.affiliation	Elena Pîrgari, Institute of Scientific Research and Technological Projects in Food Industry, Chisinau, Republic of Moldova
dc.publicationName	Cercetări Agronomice în Moldova
dc.volume	40
dc.issue	3
dc.publicationDate	2007
dc.startingPage	57
dc.endingPage	62
dc.identifier.eissn	2067-1865