The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies - Zaaboul, Farah; Raza, Husnain; Cao, Chen; Yuanfa, Liu (Food chemistry, 2019)
Keywords: additives; color; flavor; functional properties; High-pressure homogenization; homogenization; lipid bodies; microstructure; Oil bodies; particle size; pasteurization; Peanut milk; raw milk; rheology; Roasting; Thermal treatment; Peanut milk; Roasting; Oil bodies; High-pressure homogenization; Thermal treatment