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| Ultima descărcare din IBN: 2024-01-22 14:49 |
 SM ISO690:2012BOAGHE, Eugenia, REŞITCA, Vladislav, CIUMAC, Jorj. Possibilities of walnut valorisation through walnut milk acidic beverage obtention. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 171-176. ISBN 978-9975-87-428-1. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Modern Technologies in the Food Industry 2018 | ||||||
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Conferința "Modern Technologies in the Food Industry" 4, Chişinău, Moldova, 18-20 octombrie 2018 | ||||||
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| Pag. 171-176 | ||||||
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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. |
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| Cuvinte-cheie walnuts, Fermentation, kefir, yogurt, Acidity, syneresis |
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