Analysis of Ingredient Functionality and Formulation Optimization of Pasta Supplemented with Peanut Flour
Article first published online: 10 NOV 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 1, pages E40–E47, January/February 2011
How to Cite
Howard, B. M., Hung, Y.-C. and McWatters, K. (2011), Analysis of Ingredient Functionality and Formulation Optimization of Pasta Supplemented with Peanut Flour. Journal of Food Science, 76: E40–E47. doi: 10.1111/j.1750-3841.2010.01886.x
- Issue published online: 13 JAN 2011
- Article first published online: 10 NOV 2010
- MS 20100490 Submitted 5/6/2010, Accepted 8/7/2010.
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