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...
| 1. autor: | |
|---|---|
| Kolejni autorzy: | |
| Format: | Praca dyplomowa |
| Język: | English |
| Wydane: |
2000.
|
| Hasła przedmiotowe: |