Influence of different levels of peanut hull flour on physical and sensory evaluation of low calorie cakes

Nahrung. 1991;35(8):821-6. doi: 10.1002/food.19910350809.
No abstract available

MeSH terms

  • Aflatoxins / analysis
  • Animals
  • Arachis* / chemistry
  • Body Weight
  • Chromatography, Thin Layer
  • Cooking
  • Eating
  • Flour* / analysis
  • Lipids / blood
  • Oils / analysis
  • Rats
  • Water / analysis

Substances

  • Aflatoxins
  • Lipids
  • Oils
  • Water