Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF02196394.pdf
Reference11 articles.
1. FAO (1988) Production Yearbook. Food and Agriculture organization, Rome
2. Tate PV, Chavan JK, Kadam SS (1990) Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies. Pl Fds Hum Nutr 40: 115–121
3. Roony LW, Gustafson CB, Clark SP, Cater CM (1972) Composition of the baking properties of several oilseed fluors. J Food Sci 37: 14–17
4. Khan MN, Rooney LW (1977) Baking properties of oil seed flours: evaluation with short time dough system. Bakers Dig 51: 43–47
5. Ayres JL, Devenport BL (1977) Peanut protein. A versatile food ingredient. JAOCS 54: 109–112
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