McWatters, K.H. (1973) Technological Developments in Peanut Uses. In: Peanuts: production, processing products. Avi Publishing Co.,, Westport, Connecticut, pp. 258-299.
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Abstract
The purpose of this chapter is to discuss some of the other uses of peanuts, first for the United States and then for the world, Possibly no other crop in the world has as many combined advantages as a food ingredient as does peanuts. Chief among these are: pleasing aroma and flavor; crunchy texture; high energy value; high in protein, minerals, ant1 niacin; capable of being stored or shipped to any point in the world; and suitable for being made into hundreds of products for serving any time of day and on all occasions
| Item Type: | Book Section |
|---|---|
| Additional Information: | SNNigam Collections |
| Author Affiliation: | McWatters, Instructor, Department of Food Science, University of Georgia, College of Agriculture Experiment Stations, Georgia Station, Experiment, Ga. 30212, |
| Subjects: | Plant Production Postharvest Management > Postharvest Technology |
| Divisions: | Groundnut |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 24 Jul 2013 06:05 |
| Last Modified: | 24 Jul 2013 06:17 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/11187 |
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