dc.contributor.author | BOISTEAN, Alina | |
dc.contributor.author | CHIRSANOVA, Aurica | |
dc.contributor.author | NATIBULINA, Maria | |
dc.date.accessioned | 2019-07-19T12:51:10Z | |
dc.date.available | 2019-07-19T12:51:10Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | BOISTEAN, Alina, CHIRSANOVA, Aurica, NATIBULINA, Maria. Influence of the edible coatings' viscosity on organoleptic characteristics of walnut kernels. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 113-114. ISBN 978-9975-87-428-1. | en_US |
dc.identifier.isbn | 978-9975-87-428-1 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/3679 | |
dc.description.abstract | Walnut (Juglansregia L.) is widely distributed throughout the world. In this research work compares the effect of viscosity of coating solutions, based on whey protein isolate and gelatin, on organoleptic characteristics of walnut kernels. At the same time, it is possible to note the relationship between the viscosity of the coating solutions and the thickness, uniformity, as well as the appearance of the covered kernels. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Tehnica–Info | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | walnut kernels | en_US |
dc.subject | walnuts | en_US |
dc.subject | miezuri de nuci | en_US |
dc.subject | nuci Juglans Regia L. | en_US |
dc.title | Influence of the edible coatings' viscosity on organoleptic characteristics of walnut kernels | en_US |
dc.type | Article | en_US |
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