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...
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| Format: | Thesis |
| Language: | English |
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1978.
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