Predicted nutritional quality of walnuts and oilcake

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