OPTIMIZING PROTEIN- AND VITAMIN-FORTIFIED PEANUT SPREADS CONTAINING SOYBEAN OR MILK POWDER-Reference-Cited by-同舟云学术

OPTIMIZING PROTEIN- AND VITAMIN-FORTIFIED PEANUT SPREADS CONTAINING SOYBEAN OR MILK POWDER

Published:2003-07 Issue:3 Volume:26 Page:243-256
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

YEH JUI-YUEH,PHILLIPS R. DIXON,HUNG YEN-CON

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2003.tb00242.x/fullpdf

Reference23 articles.

1. AACC . 1995 . American Association of Cereal Chemists . Method No30 -20 . Approved methods of the American Association of Cereal Chemists, St. Paul, MN.

2. Textural Quality of Peanut Butter as Influenced by Peanut Seed and Oil Contents1

3. Nutritive Value of an Extrusion-Texturized Peanut Protein

4. Composition, solubility, and gel electrophoretic properties of proteins isolated from Florunner (Arachis hypogaea) peanut seeds

Cited by 8 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. Sensorial, textural, and rheological analysis of novel pistachio‐based chocolate formulations by quantitative descriptive analysis;Food Science & Nutrition;2023-08-23

2. The Stabilization, Some Physicochemical and Sensory Properties of Hazelnut Butter Fortified With Grape Molasses;2022-09-28

3. A New Method for Calculating Vitamin E Content and Determining Appropriate Vitamin E Levels in Foods;SSRN Electronic Journal;2022

4. Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life;International Journal of Food Science;2021-03-22

5. Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter;International Journal of Food Properties;2013-01