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Cereal Chemistry

Volumn 79, Issue 4, 2002, Pages 586-592

Use of partially defatted peanut flour in breakfast cereal flakes

(4) Cheewapramong, P a Riaz, M N a Rooney, L W a Lusas, E W a

a UNIVERSITY OF NEBRASKA LINCOLN (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUSION; OILSEEDS;

BREAKFAST CEREALS; BULK DENSITY; CO-ROTATING TWIN SCREW EXTRUDERS; COROTATING TWIN-SCREW EXTRUDERS; PHYSICAL CHARACTERISTICS; PHYSICOCHEMICAL CHARACTERISTICS; SENSORY CHARACTERISTICS; SENSORY PANELS; WATER SOLUBILITY INDEX; WATER-WATER;

WATER ABSORPTION;

ARTICLE; BULK DENSITY; CEREAL; COLOR; CONTROLLED STUDY; CORN; FLAVOR; FLOUR; FOOD ANALYSIS; FOOD STORAGE; HARDNESS; HIGH TEMPERATURE PROCEDURES; LIPID COMPOSITION; MOISTURE; NONHUMAN; PEANUT; PHYSICAL CHEMISTRY; REACTION ANALYSIS; SENSATION; SOLUBILITY; WATER ABSORPTION;

ARACHIS HYPOGAEA; ZEA MAYS;

EID: 0036067912 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM.2002.79.4.586 Document Type: Article

Times cited : (8)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.