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pro vyhledávání: '"Christa L. DeMasie"'
Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics
Autor:
Ruthann B. Swanson, William L. Kerr, Christa L. DeMasie, Cloviece T. Sanders, James L. Hargrove, Ronald B. Pegg
Publikováno v:
LWT - Food Science and Technology. 59:222-228
Peanut skins (PS), high phenolics by-products from peanut processing, are potential functional ingredients. Effects of fortification with ground PS (3 types: dry-blanched, light- and medium-roasted) on peanut butter (PB) quality characteristics and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36804f94de98e45f76dce47e0e28a971
https://doi.org/10.1016/j.lwt.2014.04.001
https://doi.org/10.1016/j.lwt.2014.04.001
