Improvement of quality characteristics of peanut milk
ABSTRACT To improve peanut milk quality characteristics, the effect of soaking peanuts in varying levels of NaHCO₃ and adding different stabilizers and flavors to the resulting peanut milk were determined. Subjecting peanuts to soaking for 12 hours at 21°-25°C in a 1.5% NaHCO₃ solution increased pro...
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| Format: | Abschlussarbeit |
| Sprache: | English |
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1981.
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