FUNCTIONAL PROPERTIES OF PEANUT PASTE AS AFFECTED BY MOIST HEAT TREATMENT OF FULL‐FAT PEANUTS
- 1 November 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (6) , 1205-1209
- https://doi.org/10.1111/j.1365-2621.1975.tb01052.x
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- EFFECT OF MOIST HEAT ON SOLUBILITY AND STRUCTURAL COMPONENTS OF PEANUT PROTEINSJournal of Food Science, 1975
- FUNCTIONAL PROPERTIES OF THE GREAT NORTHERN BEAN (Phaseolus vulgaris) PROTEIN ISOLATEJournal of Food Science, 1975
- SELECTED FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL (Helianthus annuus)Journal of Food Science, 1975
- INFLUENCE OF MOIST‐HEAT TREATMENTS OF PEANUTS ON PEANUT PASTE CHARACTERISTICSJournal of Food Science, 1974
- CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTSJournal of Food Science, 1974
- Effect of heat on peanut proteins. II. Variations in nutritional quality of the mealsJournal of Agricultural and Food Chemistry, 1972
- SIMULTANEOUS RECOVERY OF PROTEIN AND OIL FROM RAW PEANUTS IN AN AQUEOUS SYSTEMJournal of Food Science, 1972
- The nutritive value of groundnut proteinBritish Journal of Nutrition, 1968
- Experimental Detoxification of Groundnut Meals containing AflatoxinNature, 1966
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964