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 SM ISO690:2012SCRIPCARI, Ion. Determining the particle size of skimmed walnut flour. In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 309-312. |
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| Modern Technologies in the Food Industry 2014 | ||||||
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Conferința "Modern Technologies in the Food Industry" 2, Chişinău, Moldova, 16-18 octombrie 2014 | ||||||
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| Pag. 309-312 | ||||||
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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. |
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| Cuvinte-cheie nut meal, skimmed walnut flour, granulosity, Rosin–Rammler distribution |
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