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 |
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