BREAD MAKING PROPERTIES OF PEANUT FLOUR PRODUCED BY DIRECT SOLVENT EXTRACTION PROCEDURE
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4) , 1334-1335
- https://doi.org/10.1111/j.1365-2621.1978.tb15305.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- BREAD BAKING PROPERTIES OF AQUEOUS PROCESSED PEANUT PROTEIN CONCENTRATESJournal of Food Science, 1975
- COMPARISON OF THE BAKING PROPERTIES OF SEVERAL OILSEED FLOURSJournal of Food Science, 1972