EFFECT OF MOISTURE, SUGAR AND TERTIARY BUTYLHYDROQUINONE ON COLOR, TEXTURE AND MICROSTRUCTURE OF PEANUT PASTE
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2006.00102.x/fullpdf
Reference19 articles.
1. The role of moisture in flavor changes of model peanut confections during storage
2. Textural Quality of Peanut Butter as Influenced by Peanut Seed and Oil Contents1
3. MICROSTRUCTURE of PEANUT BUTTER STABILIZED WITH PALM OIL
4. Effects of Grind Size, Sucrose Concentration and Salt Concentration on Peanut Butter Texture
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