Methods of bleaching walnut Juglans Regia L

dc.contributor.author	MACARI, A.
dc.contributor.author	CIUMAC, J.
dc.contributor.author	REŞITCA, V.
dc.date.accessioned	2019-11-05T13:04:11Z
dc.date.available	2019-11-05T13:04:11Z
dc.date.issued	2012
dc.identifier.citation	MACARI, A., CIUMAC, J., REŞITCA, V. Methods of bleaching walnut Juglans Regia L. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 418-422. ISBN 978-9975-80-645-9.	en_US
dc.identifier.isbn	978-9975-80-645-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6119
dc.description.abstract	Experimental studies were conducted to test methods for bleaching nuts in shell. As bleaching agents used were sodium hypochlorite and sodium bicarbonate, hydrogen peroxide and sodium hipochlorit, hydrogen peroxide. It was found that the most effective bleaching agent is hydrogen peroxide. It has been identified and applied analytical method for determining the degree of white nuts in shell, namely the method of determining the degree of white wheat flour.	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	nuts in shell	en_US
dc.subject	bleaching agents	en_US
dc.title	Methods of bleaching walnut Juglans Regia L	en_US
dc.type	Article	en_US