Particle size distribution of natural peanut butter and its dynamic rheological properties
This study compared the dynamic rheological properties of natural peanut butter with commercial peanut butter at 25°C. The natural peanut butter was produced using ultra-high speed grinding (˜20,000 rpm) at different grinding times (2–5 min) from peanuts of China and India. Multimodal particle size...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor and Francis
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/45749/1/Particle%20size%20distribution%20of%20natural%20peanut%20butter%20and%20its%20dynamic%20rheological%20properties.pdf http://psasir.upm.edu.my/id/eprint/45749/ https://www.tandfonline.com/doi/full/10.1080/10942912.2014.971184 |
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