Utilization of peanut milk in vegetable toned milk
A temperature range of 28°C to 40°C was found to be applicable for extracting peanut milk from the peanuts. Subjecting the peanut milk to steam bubbles for 15 minutes lessened the undesirable peanut odor and flavor. A prolonged process of steam bubbling, however, brought destruction to peanut protei...
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | Tesi |
| Lingua: | English |
| Pubblicazione: |
1978.
|
| Soggetti: |