SUSPENSION STABILITY, TEXTURE, AND COLOR OF HIGH-TEMPERATURE TREATED PEANUT BEVERAGE

被引：32

作者：

RUBICO, SM ^{[1
]}

RESURRECCION, AVA ^{[1
]}

FRANK, JF ^{[1
]}

BEUCHAT, LR ^{[1
]}

机构：

[1] UNIV GEORGIA,AGR EXPT STN,DEPT FOOD SCI & TECHNOL,GRIFFIN,GA 30223

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb05904.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1676 / 1679

页数：4

共 23 条

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