Effect of Stabilizer Levels and Storage Conditions on Texture and Viscosity of Peanut Butter

V. M. Totlani; M. S. Chinnan

doi:10.3146/0095-3679(2007)34[1:EOSLAS]2.0.CO;2

ARTICLES

Effect of Stabilizer Levels and Storage Conditions on Texture and Viscosity of Peanut Butter

Authors: V. M. Totlani , M. S. Chinnan

Abstract

This is an accepted article with a DOI pre-assigned that is not yet published.

Keywords: Peanut butter, stabilizer, texture, viscosity

How to Cite: Totlani, V. & Chinnan, M. (2007) “Effect of Stabilizer Levels and Storage Conditions on Texture and Viscosity of Peanut Butter”, Peanut Science. 34(1). doi: https://doi.org/10.3146/0095-3679(2007)34[1:EOSLAS]2.0.CO;2

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