Determining the particle size of skimmed walnut flour

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