Use of distilled Monoglyceride as a stabilizer for peanut butter
ABSTRACT The effects of roasting time, level of stabilizer, distilled monoglyceride Type P(V), and conditioning process on the extent of oil separation in butter were studied. The longer roasting time brought about higher percent oil separation, implying the need for higher level of stabilizer has s...
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| Drugi avtorji: | |
| Resource Type: | Thesis |
| Jezik: | English |
| Izdano: |
2000.
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| Teme: |
College of Home Economics (UP Diliman)
| Accession # | Call # | Volume/Part# | Copy # | Collection | Circulation Type | Circulation Status |
|---|---|---|---|---|---|---|
| HE-986T | LG 993.5 2000 F66 / D45 | Archives Section | Room-use Only | On-Shelf |