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 |
Files in this item
| Files | Size | Format | View |
|---|---|---|---|
| etd.pdf | 3.417Mb |
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