Functionality of Palm Oil as a Stabilizer in Peanut Butter
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb09643.x/fullpdf
Reference23 articles.
1. Textural Quality of Peanut Butter as Influenced by Peanut Seed and Oil Contents1
2. Determining water and fat holding
3. MC. Bourne, 1982 . Food texture and viscosity: concept and measurement . New York: Academic Press. 325 p.
4. Rheological properties of peanut butter
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