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Possibilities of walnut valorisation through walnut milk acidic beverage obtention

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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


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