Improvement of Spread-Ability of Peanut Butter Stabilized by Monoglyceride
In this work, the ''sijibao'' peanut butter stabilized by the hydrogenated vegetable oil, a peanut butter with spread-ability widely recognized by consumers, was used as the reference. Then sensory evaluation about spread-ability, rheological properties, texture parameters, solid...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110015 |