id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-562	BANTEA-ZAGAREANU, Valentina	USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS TITLE	2018	7	.pdf	application/pdf	3392	217	54	After determination of peroxide value in sweets with defatted walnut flour, using a method for confectionery products, can be said that after a month peroxide value grew up, but the value (4,56 millimoles per kilogram) is according to the peroxide value for walnuts’ oil, which maximum is 10,0 millimoles per kilogram [28]. Due to the amount of fats contained in defatted walnut flour, the peroxide value in the finite product was determined.	cache/fens-562.pdf	txt/fens-562.txt