NDSU North Dakota State University
Fargo, N.D.
library-image

NDSU Institutional Repository

Preparation and Taste Panel Acceptance of Sunflower Butter

Show simple item record

dc.rights North Dakota State University en
dc.title Preparation and Taste Panel Acceptance of Sunflower Butter en
dc.type Article en
dc.source North Dakota Farm Research: Vol. 39, No.2, p. 13-16:
dc.description Commercially prepared sunflower butter is presently not available in supermarkets but some natural food stores have supplies. This commercially prepared "natural" sunflower butter is similar to peanut butter in characteristics such as texture, spreadability, and nutritive value although it often has a greenish-gray color, and, since stabilizers are not added, it often separates. Perhaps this product would eventually become competitive with peanut butter, but consumers demand homogeneity and attractive color in their spreads. Also, with the publicity of the peanut crop shortage in 1980, alternatives to peanut butter are receiving much attention.
dc.date.accessioned 2009-05-15T20:41:35Z
dc.date.available 2009-05-15T20:41:35Z
dc.date.issued 2009-05-15T20:41:35Z
dc.identifier.uri http://hdl.handle.net/10365/4416
dc.date 1981
dc.subject Sunflower

This item appears in the following Collection(s)

Show simple item record

Search DSpace



Advanced Search

Browse

Your Account