The effect of grind, salt concentration and sucrose concentration on the flavor and texture of peanut butter
Title: | The effect of grind, salt concentration and sucrose concentration on the flavor and texture of peanut butter |
Author: | Crippen, Karen L. |
Date: | 1987 |
Degree: | PhD |
Discipline: | Food Science |
URI: | http://www.lib.ncsu.edu/resolver/1840.16/8616 |
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