Acceptability of traditional cooked pumpkin leaves seasoned with peanut flour processed from blanched, deskinned and raw peanuts of different varieties-Reference-Cited by-同舟云学术

Acceptability of traditional cooked pumpkin leaves seasoned with peanut flour processed from blanched, deskinned and raw peanuts of different varieties

Published:2020-11 Issue: Volume:10 Page:e00598
ISSN:2468-2276
Container-title:Scientific African
language:en
Short-container-title:Scientific African

Author:

Jere Albert D.,Mwangwela Agnes Mbachi,Mlotha Vincent,Phan Uyen Thuy Xuan,Adhikari Koushik

Funder

LUANAR

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference27 articles.

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3. Effects of water and spin blanching on oxidative stability of peanuts;Angelo;J. Food Process. Preserv.,1977

4. Determination of pyrazine and flavor variations in peanut genotypes during roasting;Baker;J. Food Sci.,2003

5. Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products;Chetschik;J. Agric. Food Chem.,2010

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