Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91884
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dc.contributor.authorDanylienė, Milda-
dc.contributor.otherKulaitienė, Jurgita-
dc.coverage.spatialLT-
dc.date.accessioned2019-05-18T12:47:34Z-
dc.date.available2019-05-18T12:47:34Z-
dc.date.issued2015-
dc.identifier.isbn9986948681-
dc.identifier.otherVDU02-000053568-
dc.identifier.urihttp://af.asu.lt/wp-content/uploads/sites/3/2017/01/AF-straipsniu-rinkinys-2015.pdf-
dc.description.abstractThe main objective was to evaluate three extrudates with different additives: 10 pumpkin pulp flour, 10 topinambur tubers flours and amaranth’s seeds flours chemical composition. Research was carried out in 2013–2015 and was evaluated extrudates quality. Extrudates were made in UAB „Naujasis Nevėžis“. Investigation was conducted in Aleksandras Stulginskis university, Institute of Agriculture and food sciences and Wroclaw University of Environmental and Life Sciences, Food Technology Laboratories. Extrudates were investigated employing standard methods for contents of dry matter (%), of protein (% d. m.) and amino acids content (g kg-1 d. m.). The biggest amount of dry matter was established in extrudates with all additives. The biggest amount of protein content was determined in extrudates with amaranth’s seeds flours. All used additives have affected the amount of amino acids and improved the quality of extrudatesen
dc.description.sponsorshipVytauto Didžiojo universitetas-
dc.description.sponsorshipŽemės ūkio akademija-
dc.format.extentp. 69-71-
dc.language.isolt-
dc.relation.ispartofJaunasis mokslininkas 2015 [elektroninis išteklius] : studentų mokslinės konferencijos pranešimų rinkinys, 2015 m. balandžio 23 d. / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija, 2015-
dc.subject.classificationStraipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)-
dc.subject.otherAgronomija / Agronomy (A001)-
dc.titleEkstrudatų su skirtigais priedais kokybės palyginimaslt
dc.title.alternativeQuality comparision of extrudates with different additiveen
dc.typeconference paper-
dcterms.bibliographicCitation5-
dc.date.updated2018-06-21T09:47Z-
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local.typeP-
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptŽemės ūkio akademija-
crisitem.author.deptAgronomijos fakultetas-
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications
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