Functional properties of partially defatted peanut flour
This study examined the functional properties of partially defatted peanut flour made from raw peanut fines. Minimum time to mechanically press raw peanut fines to expel majority of the oil was 120 minutes. After toasting, grinding and screening the peanut cake obtained from pressing, the resulting...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2019.
|
| Subjects: |