Peanut as a source of protein for human foods

Author:

Singh B.,Singh U.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference62 articles.

1. Abdel MM, El-Samahy SK, Scleha H, Morad MM (1980) Cake mix supplementation with soybean, sweet potato or peanut flours I. chemical, microbiological, and rheological studies. Bakers' Digest 54: 28–30

2. Aboagye Y, Stanley DW (1987) Thermoplastic extrusion of peanut flour by twin process extruder. Can Inst Food Sci & Technol 20: 148–153

3. Acton JC, Williams WP Jr, Schnell S, Wardlaw FB, Dick RL (1983) Protein quality evaluation of drum dried and dried extruded peanut products. Lebensmittel-Wissengcraft und-Technologic 16: 5–7

4. Afolabi OA, Ojofeitimi EO, Oke OL (1989) Chemical and clinical evaluation of groundnut maize gruel mixture (Epa-ogi) in the amelioration of protein energy malnutrition in the developing countries. Nut Rep IOnt 38: 621–628

5. Ahmed AHR, Chandersakher HN, Ramanathan G (1987) The protein quality of sorghum bread “kisra” enriched with edible defatted groundnut flour. Nut Rep Int 34: 205–210

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