Peanut

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Consumer evaluation of sensory quality of groundnut-supplemented chinese type noodles Groundnut-A Global Perspective Proc.

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  • Date of Publication: 1992
  • Author(s): AVA Resurreccion; P Chompreeda; V Haruthaithanasan; LR Beuchat
  • Type of Document: Conference Proceeding or Document

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Culturing of mature peanut embyros for microprojectile bombardment

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  • Date of Publication: 1992
  • Author(s): AK Weissinger
  • Type of Document: Conference Proceeding or Document

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Determination of pod and crop maturity for peanuts using percent pod-fill

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  • Date of Publication: 1992
  • Author(s): MJ Hinds; B Singh; JC Anderson
  • Type of Document: Scholarly Article

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Development and characterization of a novel peanut based snack food

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  • Date of Publication: 1992
  • Author(s): W Prinyawiwatkul
  • Type of Document: Thesis or Dissertation

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Development of a model to time scouting for the lesser cornstalk borer (Lepodoptera: Pyralidae) attacking peanut in the Southeastern US

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  • Date of Publication: 1992
  • Author(s): TP Mack; DP Davis; RE Lynch
  • Type of Document: Scholarly Article

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Development of a transformation system fro peanut

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  • Date of Publication: 1992
  • Author(s): AK Weissinger
  • Type of Document: Conference Proceeding or Document

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Development of butter caramel flavor snack from defatted peanut flour and pregelatinated tapioca starch

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  • Date of Publication: 1992
  • Author(s): V Haruthaithanasan; P Chompreeda; T Suwonsitchon; N Boon-Long
  • Type of Document: Conference Proceeding or Document

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development of coco-peanut butter. Proc.

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  • Date of Publication: 1992
  • Author(s): V Mantadilok; S Sringam; S Praditdong; V Haruthaithanasan
  • Type of Document: Conference Proceeding or Document

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Development of peanut cake: formulation and processing

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  • Date of Publication: 1992
  • Author(s): AM Villena
  • Type of Document: Thesis or Dissertation

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Development of Snack Food from Defatted Peanut Flour and Pregelatinized Tapioca Flour

Abstract: Consumer survey indicated that butter caramel flavor snack was popular one. The optimum snack formular and process consisted of mixing 32.95 % defatted peanut flour […]

  • Date of Publication: 1992
  • Author(s): T Suwonsichon
  • Type of Document: Thesis or Dissertation

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