Kappa-carrageenan as stabilizer for peanut butter
ABSTRACT Kappa-carrageenan was used as a stabilizer for peanut butter. The effects of roasting time (40, 50 and 60 minutes), level of stabilizer (0, 0.5 and 1%) and conditioning treatment on oil separation of peanut butter for a storage period of three months were studied. The results did not show a...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2000.
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