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    Effects of dry heat treatments to peanut kernels on the functional properties of the defatted meal

    Dry heat treatments at 140 °C for 20 min or 160 °C for 10 min of peanut kernels significantly improved protein solubility, water and oil absorptions, foaming capacity and stability, and least gelation concentr...

    U. G. Patil, J. K. Chavan, S. S. Kadam, D. K. Salunkhe in Plant Foods for Human Nutrition (1993)