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Influence of the edible coatings' viscosity on organoleptic characteristics of walnut kernels

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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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