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Predicted nutritional quality of walnuts and oilcake

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dc.contributor.author SANDULACHI, E.
dc.contributor.author REŞITCA, V.
dc.contributor.author GROSU, C.
dc.contributor.author BOAGHI, E.
dc.date.accessioned 2019-11-16T12:59:24Z
dc.date.available 2019-11-16T12:59:24Z
dc.date.issued 2016
dc.identifier.citation SANDULACHI, E., REŞITCA, V., GROSU, C. et al. Predicted nutritional quality of walnuts and oilcake. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 286-289. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6991
dc.description.abstract This article presents a bibliographic and experimental study of nutritional quality of walnuts core and oilcake Juglans Regia L. Nutritional quality of the walnuts is given by total protein content, their quality, including the included amino acids in the chemical composition. For walnut core and oilcake were evaluated: Protein efficiency ratio (PER), Essential Amino Acid Index (EAAI), Biological Value (BV), Nutritional Index (NI). en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM 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 en_US
dc.subject oilcake en_US
dc.subject nutritional quality en_US
dc.title Predicted nutritional quality of walnuts and oilcake en_US
dc.type Article en_US


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