Technological Developments in Peanut Uses

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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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

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