QUALITY AND COMPOSITIONAL CHARACTERISTICS OF STABILIZED, UNSTABILIZED, AND IMITATION PEANUT BUTTER-Reference-Cited by-同舟云学术

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QUALITY AND COMPOSITIONAL CHARACTERISTICS OF STABILIZED, UNSTABILIZED, AND IMITATION PEANUT BUTTER

Published:1978-03 Issue:2 Volume:43 Page:370-384
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

McWATTERS KAY H.,YOUNG CLYDE T.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02307.x/fullpdf

Reference12 articles.

1. AOCS 1970 Official and Tentative Methods of the American Oil Chemists' Society

2. The efficiency of utilization of protein from peanut butter sandwiches and dried milk solids by the growing rat;Carruthers;Univ. Mass. Agr. Expt. Stat., Research in the Life Sciences,1971

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of Beeswax, Candelilla Wax, Rice Bran Wax, and Sunflower Wax as Alternative Stabilizers for Peanut Butter;Journal of the American Oil Chemists' Society;2019-08-19

2. OPTIMIZING THE TEXTURE ATTRIBUTES OF A FAT-BASED SPREAD USING INSTRUMENTAL MEASUREMENTS;Journal of Texture Studies;2011-04-27

3. PHYSICOCHEMICAL and SENSORY CHARACTERISTICS of PEANUT PASTE AS AFFECTED BY PROCESSING CONDITIONS;Journal of Food Processing and Preservation;1993-10

4. Sunflower Butter: Nutritional Evaluation and Consumer Acceptance;Journal of Food Science;1983-01

5. G;Foods and Food Production Encyclopedia;1982

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