EFFECTS OF GRIND SIZE, SUCROSE CONCENTRATION AND SALT CONCENTRATION ON PEANUT BUTTER TEXTURE

被引：21

作者：

CRIPPEN, KL

HAMANN, DD

YOUNG, CT

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

[2] USDA ARS,SO REG RES CTR,NEW ORLEANS,LA 70179

来源：

关键词：

D O I：

10.1111/j.1745-4603.1989.tb00418.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：29 / 41

页数：13

共 17 条

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PELEG, M .

[4]

CIVILLE G V, 1973, Journal of Texture Studies, V4, P204, DOI 10.1111/j.1745-4603.1973.tb00665.x

[5]

CLAASSENS JW, 1958, S AFR J AGR SCI, V7, P457

[6]

CRIPPEN KL, 1989, UNPUB J FOOD SCI

[7]

CRIPPEN KL, 1987, THESIS NC STATE U RA

[8]

Dealy J M, 1982, RHEOMETERS MOLTEN PL

[9] FACTORS AFFECTING PEANUT BUTTER PREFERENCE [J].

HOW, JSL ;

YOUNG, CT .

[10]

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