Development of partially defatted peanuts
Shelled, raw peanuts, grade as '4a' in the market were hydraulically pressed to remove the oil and produce a partially defatted peanut product. Moisture and fat content of the raw peanuts were determined to be 5.33% and 45.62%, respectively. The optimum time for oil removl was found to be...
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| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
1988.
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