Show simple item record

dc.contributor.author SСRIPCARI, I.
dc.date.accessioned 2019-11-15T09:02:31Z
dc.date.available 2019-11-15T09:02:31Z
dc.date.issued 2014
dc.identifier.citation SСRIPCARI, I. Determining the particle size of skimmed walnut flour. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 309-312. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6901
dc.description.abstract This paper shows the experimental results of the particle size analysis of the skimmed walnut flour. The following was determined: the minimum and maximum particle size of flour, their distribution by size, the average value of particle size. The analyzed indicators affect the water binding and emulsifying capacity and rheologic properties of nut meal. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 nut meal en_US
dc.subject skimmed walnut flour en_US
dc.subject walnuts flour en_US
dc.subject Rosin–Rammler distribution en_US
dc.title Determining the particle size of skimmed walnut flour en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Browse

My Account