The effect of cocoa powder on the development of oxidative rancidity in peanut products
Master of Science === Food Science === J. Scott Smith === The objective of this study was to observe the effect of natural cocoa powder versus 200 ppm of tocopherols on delaying the onset of oxidative rancidity in peanuts, peanut butter, and peanut oil. The samples were obtained from a single lot of...
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| Language: | en_US |
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Kansas State University
2013
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| Online Access: | http://hdl.handle.net/2097/16229 |