Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures
The effects of ultrahigh speed grinding process duration of 2–4 min and its storage temperature on rheological, textural and physical properties of natural peanut butter produced from peanuts of Virginia and Spanish varieties were investigated. Both types of peanut butter samples exhibited food susp...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley-Blackwell Publishing
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/54096/1/Effects%20of%20grinding%20time%20on%20rheological.pdf http://psasir.upm.edu.my/id/eprint/54096/ http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12167/abstract |
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