Possibilities of walnut valorisation through walnut milk acidic beverage obtention

BOAGHI, Eugenia; RESITCA, Vladislav; CIUMAC, Jorj

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dc.contributor.author	BOAGHI, Eugenia
dc.contributor.author	RESITCA, Vladislav
dc.contributor.author	CIUMAC, Jorj
dc.date.accessioned	2019-07-22T07:21:44Z
dc.date.available	2019-07-22T07:21:44Z
dc.date.issued	2018
dc.identifier.citation	BOAGHI, Eugenia, RESITCA, Vladislav, CIUMAC, Jorj. Possibilities of walnut valorisation through walnut milk acidic beverage obtention. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 171-176. ISBN 978-9975-87-428-1.	en_US
dc.identifier.isbn	978-9975-87-428-1
dc.identifier.uri	http://repository.utm.md/handle/5014/3708
dc.description.abstract	The purpose of the paper was to obtain the walnut milk fermented beverage using as addition kefir and yogurt. It has been demonstrated the possibility of producing fermented beverages based on walnut milk. The obtained products have a low energetic value, sensory properties and physico-chemical characteristics specific to raw material and used additions different from those of fermented cow's milk products but acceptable for consumption.	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 milk	en_US
dc.subject	fermentation	en_US
dc.subject	kefir	en_US
dc.subject	yogurt	en_US
dc.subject	lapte de nuci	en_US
dc.subject	nuci Juglans regia L	en_US
dc.subject	fermentație	en_US
dc.subject	iaurturi	en_US
dc.title	Possibilities of walnut valorisation through walnut milk acidic beverage obtention	en_US
dc.type	Article	en_US