Vitamin A fortification of Philippine, sweet flowing-type peanut butter
The Philippine sweet, flowing type peanut butter was studied for fortification with vitamin A. The optimum temperature (130, 140 and 150°C and time (40, 50,60 minutes) of roasting peanuts after dry-blanching to produce a peanut butter that is most acceptable to consumers were determined using a 3x3...
| Glavni avtor: | |
|---|---|
| Drugi avtorji: | |
| Format: | Thesis |
| Jezik: | English |
| Izdano: |
2001.
|
| Teme: |