Peanut Hull Flour as a Potential Source of Dietary Fiber-Reference-Cited by-同舟云学术

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Peanut Hull Flour as a Potential Source of Dietary Fiber

Published:1981-03 Issue:2 Volume:46 Page:445-448
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

COLLINS J. L.,POST A. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04881.x/fullpdf

Reference42 articles.

Cited by 30 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. Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies—a narrative review;Frontiers in Nutrition;2024-08-19

2. Optimisation of broilers performance to different dietary levels of fibre and different levels and sources of fat from 0 to 14 days of age;Italian Journal of Animal Science;2021-01-01

3. Groundnut shell -a beneficial bio-waste;Biocatalysis and Agricultural Biotechnology;2019-07

4. A comprehensive review of the value-added uses of peanut (Arachis hypogaea) skins and by-products;Critical Reviews in Food Science and Nutrition;2018-12-30

5. Exploitation of hazelnut, maize germ and sesame seed aqueous extraction residues in the stabilisation of sesame seed paste (tahini);Journal of the Science of Food and Agriculture;2016-04-13

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