The effect of grind, salt concentration and sucrose concentration on the flavor and texture of peanut butter

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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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