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Effects of Grind Size, Sucrose Concentration and Salt Concentration on Peanut Butter Texture
K.L. CRIPPEN, D.D. HAMANN, C.T. YOUNGVolume:
20
Year:
1989
Language:
english
Pages:
13
DOI:
10.1111/j.1745-4603.1989.tb00418.x
File:
PDF, 547 KB
english, 1989