brittle peanut
Selected indexed studies
- Nutraceutical enriched Indian traditional chikki. (J Food Sci Technol, 2015) [PMID:26243935]
- Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying. (J Oleo Sci, 2020) [PMID:32281561]
- Quantification of Viable Salmonella by Propidium Monoazide Real-Time PCR After Long-Term Storage of Peanut Products. (Microorganisms, 2024) [PMID:39770842]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Nutraceutical enriched Indian traditional chikki. (2015) pubmed
- Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying. (2020) pubmed
- Quantification of Viable Salmonella by Propidium Monoazide Real-Time PCR After Long-Term Storage of Peanut Products. (2024) pubmed
- Development and Characterization of Novel In-Situ-Forming Oleogels. (2023) pubmed
- Sensory and physical properties of peanut brittle prepared in different types of cookware and with different levels of sodium bicarbonate. (2003) pubmed
- Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products. (2018) pubmed
- Dark chocolate with a high oleic peanut oil microcapsule content. (2018) pubmed
- Biting intentions modulate digastric reflex responses to sudden unloading of the jaw. (2014) pubmed
- A survey of aflatoxins in peanut butters, nuts and nut confectionery products by HPLC with fluorescence detection. (1985) pubmed
- Crunchiness Loss and Moisture Toughening in Puffed Cereals and Snacks. (2015) pubmed