Shelf-life and storage study of a biscuit formulation utilizing peanut fines
The main objective of the study was to determine the shelf-life and packaging behavior of a biscuit utilizing roasted peanut fines. In the first phase, the better biscuit formulation was determined between two published recipes based on sensory and general acceptability scores. Two pilot scale pro...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
1994.
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