PHYSICOCHEMICAL and SENSORY CHARACTERISTICS of PEANUT PASTE AS AFFECTED BY PROCESSING CONDITIONS-Reference-Cited by-同舟云学术

PHYSICOCHEMICAL and SENSORY CHARACTERISTICS of PEANUT PASTE AS AFFECTED BY PROCESSING CONDITIONS

Published:1993-10 Issue:5 Volume:17 Page:321-336
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

MUEGO-GNANASEKHARAN K.F.,RESURRECCION A.V.A.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1993.tb00735.x/fullpdf

Reference36 articles.

1. A. ABDULLAH, A. V. A. RESURRECCION, and L. R. BEUCHAT, 1990 . Optimization of the levels of peanut milk, fat, and corn syrup in a liquid peanut-based coffee whitener. Paper No. 306. presented at 50th Annual Meeting of Inst. of Food Technologists. Anaheim, CA, June 16-20.

2. Effect of Hot Water Immersion on Storage Stability of Non-Refrigerated Peanuts1

3. Quality Evaluation of Peanut-Supplemented Chinese Type Noodles

4. OPTIMIZATION OF PROCESSING OF PEANUT BEVERAGE

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