Particle size distribution of natural peanut butter and its dynamic rheological properties

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Particle size distribution of natural peanut butter and its dynamic rheological properties

This study compared the dynamic rheological properties of natural peanut butter with commercial peanut butter at 25°C. The natural peanut butter was produced using ultra-high speed grinding (˜20,000 rpm) at different grinding times (2–5 min) from peanuts of China and India. Multimodal particle size...

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Bibliographic Details
Main Authors:	Mohd Rozalli, N. H., Chin, Nyuk Ling, Yusof, Yus Aniza
Format:	Article
Language:	English
Published:	Taylor and Francis 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/45749/ http://psasir.upm.edu.my/id/eprint/45749/1/Particle%20size%20distribution%20of%20natural%20peanut%20butter%20and%20its%20dynamic%20rheological%20properties.pdf

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