SALT CONCENTRATION, pH, AND FLOUR CONCENTRATION EFFECTS ON NITROGEN SOLUBILITY AND EMULSIFYING PROPERTIES OF PEANUT FLOUR
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3) , 765-769
- https://doi.org/10.1111/j.1365-2621.1979.tb08496.x
Abstract
No abstract availableKeywords
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