Characterization of partially defatted peanut flour using dry extruder and screw pressing

International Journal of Food Properties

Volumn 12, Issue 2, 2009, Pages 427-437

  Riaz, Mian N ^a   Cheewapramong, Panjama ^b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Defatted peanut flour; Dry extrusion; Peanuts; Protein dispersibility index; Trypsin inhibitor

Indexed keywords

DEFATTED PEANUT FLOUR; DISPERSIBILITIES; DRY EXTRUSION; EXTRUDATES; OIL REMOVAL; PEANUTS; RESIDUAL OIL; SCREW PRESS; TRYPSIN INHIBITOR; TRYPSIN INHIBITOR ACTIVITY; WET EXTRUSION;

CURING; HEAT TREATMENT; PRESSES (MACHINE TOOLS); THERMAL EFFECTS;

EXTRUSION;

ARACHIS HYPOGAEA;

EID: 70449579287     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701838187     Document Type: Article

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