Publication
Characteristics of acid hydrolysate made from defatted peanut flour
Details
Author(s):
R Wattanapat; T Nakayama; LR Beuchat
Type of Document:
Scholarly Article
Publisher/Journal:
Journal of Food Science
Date of Publication:
1995
Place of Publication:
Not Available
Description
Abstract: We hypothesized that aflatoxin-contaminated defatted peanut flour could be acid hydrolyzed to produce an aflatoxin-free seasoning sauce. Physical and chemical properties and amino acid composition of the flour hydrolyzed at 120
