1 results match your criteria: "Bundelkhand University Jhansi (U.P.)[Affiliation]"
Effect of pressure blanching on sensory and proximate composition of peanut milk.
J Food Sci Technol
June 2013
Department of Food Science & Technology, Bundelkhand University Jhansi (U.P.), Jhansi, India.
Small scale process for the production of peanut milk was developed from M-522 variety of peanut. Three treatments i.e.
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