Dynamics of walnuts humidity and rehydration

dc.contributor.author	VEREJAN, Ana
dc.contributor.author	BAERLE, Alexei
dc.contributor.author	TATAROV, Pavel
dc.contributor.author	MITINA, Tatiana
dc.date.accessioned	2019-07-23T07:39:26Z
dc.date.available	2019-07-23T07:39:26Z
dc.date.issued	2018
dc.identifier.citation	VEREJAN, Ana, BAERLE, Alexei, TATAROV, Pavel et al. Dynamics of walnuts humidity and rehydration. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 236-237. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/3726
dc.description.abstract	Work deals with analysis of humidity values of the walnuts during storage and rehydration. Rehydration process contribute to delete oxidized polyphenols, and to diminished astringent taste, so directly rises walnuts safety and beneficial properties.	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	storage walnuts	en_US
dc.subject	rehydration walnuts	en_US
dc.subject	walnuts	en_US
dc.subject	rehidratarea nucilor	en_US
dc.subject	depozitarea nucilor	en_US
dc.subject	nuci Juglans regia L	en_US
dc.title	Dynamics of walnuts humidity and rehydration	en_US
dc.type	Article	en_US