Effect of peanut skin incorporation on the color, texture and total phenolics content of peanut butters

Journal of Food Process Engineering

Volumn 36, Issue 3, 2013, Pages 316-328

  Ma, Yuanyuan ^a   Kerr, William L ^a   Cavender, George A ^a   Swanson, Ruthann B ^b   Hargrove, James L ^b   Pegg, Ronald B ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION-DEPENDENT; FUNCTIONAL FOODS; PEANUT BUTTER; PEANUT SKIN; SPREADABILITY; TOTAL PHENOLICS;

BLANCHING; CALCINATION; FOOD PRODUCTS;

OILSEEDS;

ARACHIS HYPOGAEA;

EID: 84878739149     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2012.00693.x     Document Type: Article

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