Supplementation of bakery items with high protein peanut flour
- 1 May 1983
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 60 (5) , 986-989
- https://doi.org/10.1007/bf02660213
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Nutritional characteristics of high-protein cookiesJournal of Agricultural and Food Chemistry, 1980
- Evaluation of White-Testa Peanut Genotypes for Potential Use As Food Supplements1Peanut Science, 1978
- BREAD MAKING PROPERTIES OF PEANUT FLOUR PRODUCED BY DIRECT SOLVENT EXTRACTION PROCEDUREJournal of Food Science, 1978
- Sensory and Nutritional Quality of Fortified Corn Muffins1Peanut Science, 1978
- FUNCTIONAL AND STORAGE PROPERTIES OF COWPEA POWDER‐WHEAT FLOUR BLENDS IN BREADMAKINGJournal of Food Science, 1977
- Peanut proteins as food supplements: A compositional study of selected Virginia and Spanish peanutsJournal of Oil & Fat Industries, 1976