Optimization of blanching condition for peanuts

Optimization of blanching condition for peanuts

The general objective of the study was to establish the optimum blanching condition for locally available peanuts. The first phase of the study involved the determination of the applicability of dry-blanching process of peanuts. The peanuts were blanched at 140°C for 25 min. The aflatoxin concentrat...

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Bibliographic Details
Main Author: Mera, Mylene Matic
Other Authors: Francisco, Ma. Leonora dL
Resource Type: Thesis
Language:English
Published: 1999.
Subjects:
Peanuts.

College of Home Economics (UP Diliman)

Accession # Call # Volume/Part# Copy # Collection Circulation Type Circulation Status
HE-809T LG 993.5 1999 F66 M47 Archives Section Room-use Only On-Shelf