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Dynamics of walnuts humidity and rehydration

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dc.contributor.author VEREJAN, Ana
dc.contributor.author BAERLE, Alexei
dc.contributor.author TATAROV, Pavel
dc.contributor.author MITINA, Tatiana
dc.date.accessioned 2019-07-23T07:39:26Z
dc.date.available 2019-07-23T07:39:26Z
dc.date.issued 2018
dc.identifier.citation VEREJAN, Ana, BAERLE, Alexei, TATAROV, Pavel et al. Dynamics of walnuts humidity and rehydration. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 236-237. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3726
dc.description.abstract Work deals with analysis of humidity values of the walnuts during storage and rehydration. Rehydration process contribute to delete oxidized polyphenols, and to diminished astringent taste, so directly rises walnuts safety and beneficial properties. 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 storage walnuts en_US
dc.subject rehydration walnuts en_US
dc.subject walnuts en_US
dc.subject rehidratarea nucilor en_US
dc.subject depozitarea nucilor en_US
dc.subject nuci Juglans regia L en_US
dc.title Dynamics of walnuts humidity and rehydration en_US
dc.type Article en_US


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