VALUE-ADDED PROCESSING OF PEANUT MEAL: ENZYMATIC HYDROLYSIS TO IMPROVE FUNCTIONAL AND NUTRITIONAL PROPERTIES OF WATER SOLUBLE EXTRACTS
Version of Record online: 6 JAN 2012
Published 2012. This article is a U.S. Government work and is in the public domain in the USA.
Journal of Food Biochemistry
Volume 36, Issue 5, pages 520–531, October 2012
How to Cite
KANE, L. E., DAVIS, J. P., OAKES, A. J., DEAN, L. L. and SANDERS, T. H. (2012), VALUE-ADDED PROCESSING OF PEANUT MEAL: ENZYMATIC HYDROLYSIS TO IMPROVE FUNCTIONAL AND NUTRITIONAL PROPERTIES OF WATER SOLUBLE EXTRACTS. Journal of Food Biochemistry, 36: 520–531. doi: 10.1111/j.1745-4514.2011.00566.x
- Issue online: 4 OCT 2012
- Version of Record online: 6 JAN 2012
- Received for Publication May 28, 2010; Accepted for Publication March 7, 2011
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