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Economics, Business and Industry: products and commodities > agricultural products > plant products > oilseed products > peanut products > peanut flour × 10 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (2)    (Click to View) Production and evaluation of chocolate bars from roasted and unroasted african breadfruit, and bambara groundnut flours Journal of food processing and preservation (Click to View) Food matrix standards for the quantification of allergenic food ingredients using real-time PCR European food research and technology behavior (2)    (Click to View) Extrusion parameters and consumer acceptability of a peanut-based meat analogue International journal of food science and technology (Click to View) Consumer-Based Optimization of a Third-Generation Product Made from Peanut and Rice Flour Journal of food science biochemistry (8)    (Click to View) Extrusion parameters and consumer acceptability of a peanut-based meat analogue International journal of food science and technology (Click to View) Production and evaluation of chocolate bars from roasted and unroasted african breadfruit, and bambara groundnut flours Journal of food processing and preservation (Click to View) Antioxidant activity of peanut flour fermented with lactic acid bacteria Journal of food biochemistry (Click to View) Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate Innovative food science and emerging technologies (Click to View) Effects of binary organic solvents and heating on lipid removal and the reduction of beany odour in Bambara groundnut (Vigna subterranean) flour Food chemistry (Click to View) Food matrix standards for the quantification of allergenic food ingredients using real-time PCR European food research and technology (Click to View) Heat‐induced gelation of peanut protein/whey protein blends Journal of food science (Click to View) Preparation and characterization of a protein hydrolysate from an oilseed flour mixture Food chemistry botany (1)    (Click to View) Antioxidant activity of peanut flour fermented with lactic acid bacteria Journal of food biochemistry genetics (1)    (Click to View) Food matrix standards for the quantification of allergenic food ingredients using real-time PCR European food research and technology immunology (1)    (Click to View) Food matrix standards for the quantification of allergenic food ingredients using real-time PCR European food research and technology microbiology (1)    (Click to View) Antioxidant activity of peanut flour fermented with lactic acid bacteria Journal of food biochemistry nutrition (4)    (Click to View) Extrusion parameters and consumer acceptability of a peanut-based meat analogue International journal of food science and technology (Click to View) Antioxidant activity of peanut flour fermented with lactic acid bacteria Journal of food biochemistry (Click to View) Sensory Evaluation Ratings and Moisture Contents Show that Soy Is Acceptable as a Partial Replacement for All-Purpose Wheat Flour in Peanut Butter Graham Crackers Journal of the American Dietetic Association (Click to View) Consumer-Based Optimization of a Third-Generation Product Made from Peanut and Rice Flour Journal of food science organisms (3)    (Click to View) Extrusion parameters and consumer acceptability of a peanut-based meat analogue International journal of food science and technology (Click to View) Antioxidant activity of peanut flour fermented with lactic acid bacteria Journal of food biochemistry (Click to View) Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate Innovative food science and emerging technologies physiology (3)    (Click to View) Production and evaluation of chocolate bars from roasted and unroasted african breadfruit, and bambara groundnut flours Journal of food processing and preservation (Click to View) Antioxidant activity of peanut flour fermented with lactic acid bacteria Journal of food biochemistry (Click to View) Sensory Evaluation Ratings and Moisture Contents Show that Soy Is Acceptable as a Partial Replacement for All-Purpose Wheat Flour in Peanut Butter Graham Crackers Journal of the American Dietetic Association psychology (2)    (Click to View) Extrusion parameters and consumer acceptability of a peanut-based meat analogue International journal of food science and technology (Click to View) Consumer-Based Optimization of a Third-Generation Product Made from Peanut and Rice Flour Journal of food science zoology (3)    (Click to View) Production and evaluation of chocolate bars from roasted and unroasted african breadfruit, and bambara groundnut flours Journal of food processing and preservation (Click to View) Sensory Evaluation Ratings and Moisture Contents Show that Soy Is Acceptable as a Partial Replacement for All-Purpose Wheat Flour in Peanut Butter Graham Crackers Journal of the American Dietetic Association (Click to View) Food matrix standards for the quantification of allergenic food ingredients using real-time PCR European food research and technology