1. Texturization of peanut proteins by surface film formation. 1. Influence of process parameters on film forming properties;Aboagye;Canadian Institute Food Science Technology Journal,1985
2. Composition, nutrition, and flavor of peanuts;Ahmed,1982
3. AOAC. (1975). Method 990.03. Official methods of analysis of the association of official analytical chemists (12th ea., ed.) (p. 15.). Washington, DC: W. Horwitz.
4. AOAC. (1994). Method 16.032. Official methods of analysis of the association of official analytical chemists (12th ea., ed.). Washington, DC: W. Horwitz.
5. ASTM. (1997). F1770-97el. Standard test method for evaluation of solubility, diffusivity, and permeability of flexible barrier materials to water vapor. In: Annual book of ASTM standards (pp. 394–1440). Philadelphia, PA: American Society for Testing and Materials.