✦ LIBER ✦

MICROSTRUCTURE of PEANUT BUTTER STABILIZED WITH PALM OIL

✍ Scribed by K.J. ARYANA; A.V.A. RESURRECCION; M.S. CHINNAN; L.R. BEUCHAT

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

OVERALL ACCEPTABILITY and SENSORY PROFIL

✍ L.A. GILLS; A.V.A. RESURRECCION 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 952 KB

Unhydrogenated Palm Oil as a Stabilizer

✍ M. J. HINDS; M. S. CHINNAN; L. R. BEUCHAT 📂 Article 📅 1994 🏛 Institute of Food Technologists 🌐 English ⚖ 793 KB

Functionality of Palm Oil as a Stabilize

✍ K.J Aryana; A.V.A. Resurreccion; M.S. Chinnan; L.R. Beuchat 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 332 KB

HEAT CAPACITY OF STABILIZED PEANUT BUTTE

✍ T. L. WARD; W. S. SINGLETON; A. F. FREEMAN 📂 Article 📅 1950 🏛 Institute of Food Technologists 🌐 English ⚖ 203 KB

Sensory and Physical Properties of Peanu

✍ L.A. Gills; A.V.A. Resurreccion 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 165 KB

EXPANSIBILITY AND SPECIFIC VOLUNE OF STA

✍ W. S. SINGLETON; A. F. FREEMAN 📂 Article 📅 1950 🏛 Institute of Food Technologists 🌐 English ⚖ 322 KB