Nutritional, Microbiological, and Sensory Qualities of a Peanut Beverage Prepared Using Various Processes-Reference-Cited by-同舟云学术

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Nutritional, Microbiological, and Sensory Qualities of a Peanut Beverage Prepared Using Various Processes

Published:1989-11 Issue:6 Volume:54 Page:1540-1543
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

RUBICO S. M.,PHILLIPS R.D.,RESURRECCION A.V.A.,BEUCHAT L.R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05154.x/fullpdf

Reference44 articles.

1. Development of soymilk—A review

2. FERMENTATION OF PEANUT MILK WITH

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2. Optimization of Emulsifier and Stabilizer Concentrations in a Model Peanut-Based Beverage System: A Mixture Design Approach;Foods;2019-04-04

3. Process development of a chocolate-flavoured peanut–soy beverage;International Journal of Food Science & Technology;2008-05

4. Effect of emulsifier type and homogenization temperature and pressure on physical properties of peanut extract;International Journal of Food Science & Technology;2007-07-01

5. Effect of processing and storage on rheological properties of fortified milk and curd systems;International Journal of Food Science & Technology;2007-07-01

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