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Quality changes of stabilizer-free natural peanut butter during storage
The storage stability of preservative-free peanut butter was evaluated for changes in physicochemical quality including moisture content and water activity, microbiological properties, oxidative stability and textural quality in terms of spreadability and firmness. The study was conducted for 16 wee...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2015
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711438/ https://ncbi.nlm.nih.gov/pubmed/26787989 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2006-x |
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