Physicochemical and sensory properties of a peanut drink

Agricultural Engineering International: CIGR Journal

Volumn 14, Issue 2, 2012, Pages 49-57

  Iserliyska, Dida ^a   Chinnan, Manjeet S ^b   Resurreccion, Anna V A ^b  

^a Food Research and Development Institute   (Bulgaria)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Beverage processing protocol; Chocolate flavored peanut drink; Color; Sensory properties; Suspension stability; Viscosity

Indexed keywords

EID: 84862732029     PISSN: None     EISSN: 16821130     Source Type: Journal    
DOI: None     Document Type: Article

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