Establishment of sensory characteristics of locally made peanut butter hydrogenated vegetable oil as stabilizer
ABSTRACT The acceptability to consumer of peanut butter manufactured using hydrogenated vegetable oil as stabilizer was determined. Untrained panelists evaluated, peanut flavor, roasted peanut flavor, consistency, and spreadability of peanut butter samples using 150-mm unstructured line scales. Anal...
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| Format: | Abschlussarbeit |
| Sprache: | English |
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