Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils

Autor: Elena Shydakova-Kameniuka, Anna Novik, Yevhenii Zhukov, Yuliiа Matsuk, Anna Zaparenko, Philipp Babich, Svitlana Oliinyk

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (98), Pp 56-64 (2019)

We have examined the technological properties of cedar nut meal (CNM) and walnut nut meal (WNM). It was established that nut meals are the highly dispersed powders whose degree of dispersion exceeds that of wheat flour. The size of 69 % of CNM is up

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::283fe8c2f07b2c2276234bacbf8352b0
https://doi.org/10.15587/1729-4061.2019.159983

Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils

Autor: Shydakova-Kameniuka, Elena, Novik, Anna, Zhukov, Yevhenii, Matsuk, Yuliiа, Zaparenko, Anna, Babich, Philipp, Oliinyk, Svitlana

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 2, № 11 (98) (2019): Technology and Equipment of Food Production; 56-64
Восточно-Европейский журнал передовых технологий; Том 2, № 11 (98) (2019): Технологии и оборудование пищевых производств; 56-64
Східно-Європейський журнал передових технологій; Том 2, № 11 (98) (2019): Технології та обладнання харчових виробництв; 56-64

We have examined the technological properties of cedar nut meal (CNM) and walnut nut meal (WNM). It was established that nut meals are the highly dispersed powders whose degree of dispersion exceeds that of wheat flour. The size of 69 % of CNM is up

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::e20c3241984a966c7d281d5c1045c4b5
http://journals.uran.ua/eejet/article/view/159983