Sensory and physical qualities of peanut paste as affected by reduced dry blanching time
The study aimed to determine the effects of reduced dry blanching time on the sensory and physical qualities of peanut paste. The standard sensory and physical qualities of peanut paste were established by producing peanut pastes as described by Muego-Gbabasekharan and Resurreccion (1991). Two metho...
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| Format: | Thesis |
| Language: | English |
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1993.
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