PHILIPPINE NATIONAL STANDARD PNS/FDA

Peanut Butter ICS

PHILIPPINE NATIONAL STANDARD

Peanut Butter
PHILIPPINE NATIONAL STANDARD PNS/FDA
Peanut Butter ICS

Foreword

Led by the Industrial Technology Development Institute (ITDI), the Philippine National
Standard for Peanut Butter—Specifications was crafted in view of the outdated
regulation for peanut butter, i.e. Administrative Order No. 228 s. 1974. The new
standard not only mentions the composition of peanut butter, but clearly specifies the
percentage of raw peanuts in the finished product, and important safety and quality
parameters.

The standard for peanut butter was set by conducting a market survey, and
characterization of peanut butter brands and variants that are available in the
Philippine market. Through ITDI Special Order No. 229 s. 2021 and its amendment,
ITDI Special Order No. 217 s. 2022, a Technical Working Group (TWG) was created
to review and revise the draft Philippine National Standard for Peanut Butter—
Specifications. The TWG is composed of experts from the Agricultural Machinery
Testing and Evaluation Center (AMTEC), Bureau of Philippine Standards (BPS),
DOST-National Capital Region (DOST-NCR) Regional Office, Food Development
Center (FDC), Food and Drug Administration (FDA), Food and Nutrition Research
Institute (FNRI), National Association of Consumers, Inc. (NACI), Philippine
Association of Food Technologists, Inc. (PAFT), Polytechnic University of the
Philippines (PUP), and the University of the Philippines (UP). Several local peanut
butter manufacturers were also part of the TWG and involved in the crafting of the
standards. The establishment of the standard for peanut butter was made possible
through a grants-in-aid project funded by the Philippine Council for Industry, Energy
and Emerging Technology Research and Development (PCIEERD).

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Peanut Butter ICS

1. Scope

This standard applies to all peanut butter brands intended for human consumption—
as spread and as food ingredient, available for commercial retail and distribution in the
Philippines.

2. Normative Reference

The following referenced documents are indispensable for the application of this
document. The latest edition of the referenced document (including any amendments)
applies.

Bureau of Agriculture and Fisheries Standards (BAFS). (2012) PNS/BAFS 107:2012

Philippine National Standards for Peanuts – Classification and Grading

Bureau of Agriculture and Fisheries Standards (BAFS). (2018) PNS/BAFS 82:2018

Philippine National Standard for White Sugar – Specification

Department of Health (DOH). (2004) Administrative Order No. 153 s. 2004 Revised
Guidelines on Current Good Manufacturing Practice in Manufacturing, Packing,
Repacking, or Holding Food

Department of Health (DOH). (2014) Administrative Order No. 2014-0030 Revised

Rules and Regulations Governing the Labeling of Prepackaged Food Products Further
Amending Certain Provisions of Administrative Order No. 88-B s. 1984 of the “Rules
and Regulations Governing the Labeling of Pre-packaged Food Products Distributed
in the Philippines”

Department of Health (DOH). (2006) Bureau Circular No. 2006-016 Updated List of
Food Additives

Food and Agriculture Organizations of the United Nations/World Health Organization

(FAO/WHO). (2004) CXG 50-2004 General Guidelines on Sampling

Food and Agriculture Organizations of the United Nations/World Health Organization

(FAO/WHO). (2012) CXS 150-1985 Standard for Food Grade Salt

Food and Agriculture Organizations of the United Nations/World Health Organization

(FAO/WHO). (2018) CXS 1-1985 Codex General Standard for the Labelling of
Prepackaged Foods

Food and Agriculture Organizations of the United Nations/World Health Organization

(FAO/WHO). (2019) CXS 212-1999 Standard for Sugars

Food and Agriculture Organizations of the United Nations/World Health Organization

(FAO/WHO). (2020) CXC 1-1696 General Principles of Food Hygiene

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Peanut Butter ICS

Food and Agriculture Organizations of the United Nations/World Health Organization

(FAO/WHO). (2021) CXS 234-1999 Recommended Methods of Analysis and
Sampling

Food and Agriculture Organizations of the United Nations/World Health Organization

(FAO/WHO). (2021) CXS 192-1995 General Standard for Food Additives

Republic Act No. 8172 s. 1995 An Act for Salt Iodization Nationwide (ASIN), 10th
Congress, First Regular Session. (1995) (enacted).

U.S. Food and Drug Administration Bacteriological Analytical Manual (BAM) Online.
(2021) Chapter 3: Aerobic Plate Count.

U.S. Food and Drug Administration Bacteriological Analytical Manual (BAM) Online.
(2020) Chapter 4: Enumeration of Escherichia coli and the Coliform Bacteria

U.S. Food and Drug Administration Bacteriological Analytical Manual (BAM) Online.
(2022) Chapter 5: Salmonella

U.S. Food and Drug Administration Bacteriological Analytical Manual (BAM) Online.
(2017) Chapter 18: Yeasts, Molds, and Mycotoxins

3. Definition of Terms

For the purpose of this document, the following terms and definitions apply.
3.1
Aflatoxin
a carcinogenic mycotoxin produced by some Aspergillus species (e.g. A. flavus, A.
parasiticus, and A. nomius) in a wide range of agricultural commodities (PNS/BAFS
175:2015).

3.2
Container
any form of packaging material, which completely or partially encloses the food
(including wrappers). A container may enclose the food as a single item or several
units or types of prepackaged food when such is presented for sale to the consumer
(FDA AO 2014-0030).

3.3
Defective
a unit of a product that contains one or more defects with respect to the quality
characteristic(s) under consideration (Vasconcellos, 2005).

3.4
Food
any substance or product whether processed, partially processed or unprocessed that
is intended for human consumption. It includes drinks, chewing gum, water and other

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Peanut Butter ICS

substances which are intentionally incorporated into the food during its manufacture,
preparation and treatment (RA 10611).

3.5
Food additive
any substance not normally consumed as a food by itself and not normally used as a
typical ingredient of the food, whether or not it has nutritive value, the intentional
addition of which to food for a technological (including organoleptic) purpose in the
manufacture, processing, preparation, treatment, packing, packaging, transport or
holding of such food results, or may be reasonably expected to result (directly or
indirectly), in it or its by-products becoming a component of or otherwise affecting the
characteristics of such foods. The term does not include contaminants or substances
added to food for maintaining or improving nutritional qualities (Administrative Order
2014-0030).

3.6
Free Fatty Acids (FFA)
amount of fatty acids, in the product, liberated from fats or oils through hydrolysis and
used as a quality indicator of hydrolytic rancidity (PNS/BFAD 18:2008).

3.7
Ingredient
any substance including food additives, used as a component in the manufacture or
preparation of a food and present in the final product in its original or modified form
(FDA AO 153 s. 2004).

3.8
Label
a display of written, printed, or graphic matter upon the immediate container of any
article and a requirement made by or under authority of existing law that any word
statement or other information appearing on the label shall not be considered to be
complied with unless such word, statement, or other information also appears on the
outside container or wrapper of the retail package of such article or is easily legible to
the outside container or wrapper (FDA AO 2014-0030).

3.9
Lot
food produced during a period of time and under more or less the same manufacturing
conditions as indicated by a specific code (FDA AO 2014-0030).

3.10
Maximum use level
is the highest concentration of the additive determined to be functionally effective in a
food or food category and agreed to be safe by the Codex Alimentarius Commission.
It is generally expressed as mg additive/kg of food (CXS 192-1995).

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Peanut Butter ICS

3.11
Net weight
declared on a label indicates that the package contains a specific amount of
commodity exclusive of wrapping materials (NIST Handbook 133, 2019).

3.12
Peanut heart
the embryo or germ of the mature peanut seed which consists of a small radicle and
a plumule. The radicle and plumule contain bitter saponin compounds, which are often
removed in commercial blanching (Young and Schadel, 1990).

3.13
Peroxide value
a measure of the amount of oxygen chemically bound to an oil or fat as peroxides,
particularly hydroperoxides (ISO 3960:2017).

3.14
Prepackaged
means packaged or made up in advance in a container, ready for sale to the
consumer, or for catering purposes (FDA AO 2014-0030).

3.15
Skin
commonly used term to refer to the seedcoat or testa, which is the light brown to
brownish papery covering of a kernel (PNS/FDA 28:2010).

4. Description

4.1. Product Description

Peanut Butter is a light to medium brown colored food product with a uniformly
smooth or crunchy texture and a nutty-characteristic flavor. It is spreadable, and
may or may not have noticeable oil separation. It shall have a minimum peanut
content of at least 75% of the weight of the finished product.

4.2. Process Description

Peanut Butter is prepared from good quality deshelled peanuts, which may or
may not have peanut heart and seedcoat, that is

4.2.1 Dry roasted or oil fried

4.2.2 Mixed and ground with sugar and salt, with or without added ingredients
and food additives, and
4.2.3 Packed into appropriate containers.

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5. Essential Composition and Quality Factors

5.1 Ingredients

5.1.1 Basic Ingredients

5.1.1.1 Peanut - shall be any acceptable peanut variety (Arachis hypogaea L.),
presented as kernels that are sound, wholesome, mature, and fit for human
consumption. The peanut used shall meet the minimum requirements stated
in PNS/BAFS 107:2012 Philippine National Standard for Peanuts—
Classification and Grading, and/or other applicable standards. Varieties of
peanuts that can be used are listed, but not limited, in Annex A of PNS/BAFS
107:2012.

5.1.1.2 Sugar - shall be food grade sugar that conforms to CXS 212-1999 Standard
for Sugar, PNS/BAFS 82:2018 Philippine National Standard for Sugar –
Specification, Republic Act No. 8976 if refined sugar, and/or other applicable
standards.

5.1.1.3 Iodized salt - shall be food grade salt that conforms to CXS 150-1985
Standard for Food Grade Salt, R.A. No. 8172 s. 1995 An Act Promoting Salt
Iodization Nationwide (ASIN), and/or other applicable standards.

5.1.2 Optional Ingredients

These ingredients shall be of food grade quality and conform to all applicable
standards, which may include oils, sweetening agents, and food additives. Food
additives when used shall be in accordance with the regulations prescribed in
the FDA Bureau Circular No. 016, s. 2006 Updated List of Food Additives, and
CXS 192-1995 General Standard for Food Additives, and/or their future
amendments. Oils, sweetening agents, and food additives, listed but not limited
to those in Table 1, may be used for the manufacture of peanut butter.

Table 1. Food additives for peanut butter in accordance with the regulations of the
FDA Philippines and the CODEX General Standard for Food Additives.
MAXIMUM USE
FUNCTIONAL CLASS FOOD ADDITIVE
LEVEL
*
Acesulfame potassium 1000 mg/kg
*
Aspartame 1000 mg/kg
Neotame* 33 mg/kg
Artificial sweetener *
Steviol glycosides 330 mg/kg
*
Sucralose 400 mg/kg
Saccharins* 160 mg/kg
*
Emulsifiers and Polydimethylsiloxane 10 mg/kg
stabilizers *
Phosphates 2200 mg/kg
Butylated Hydroxyanisole** 200 mg/kg
**
Antioxidants Butylated Hydroxytoluene 200 mg/kg
*
Tocopherols 300 mg/kg

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Ethylene Diamine Tetra

250 mg/kg
Acetates*
Benzoates* 1000 mg/kg
Hydroxybenzoates, para-* 1000 mg/kg
Preservatives
Sorbates* 1000 mg/kg
Sulfites* 500 mg/kg
*Based on the Food Category System No. 04.2.2.5. Vegetable (including mushrooms and fungi, roots and tubers, pulses and
legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter) (CXS 192-1995)
**Based on the Food Category System No. 04.2.2.5. Vegetable, and nut and seed purees and spreads (e.g. peanut butter)
(DOH-FDA Circular No. 2006-016)

5.2 Quality and Safety Criteria

Peanut butter shall conform to the following chemical and microbiological

properties.

5.2.1 Chemical Properties. The products shall conform to the chemical

requirements specified in Table 2.

Table 2. Chemical requirements for peanut butter.

PARAMETER MAXIMUM LEVEL
Aflatoxin (ppb) <15*
Peroxide Value (meq/Kg) 5**
Free Fatty Acid (% Oleic acid) 1**
Total Fat <55%***
*Based on Maximum and Guideline Levels for Contaminants and Toxins in Foods for Peanut (CXS 193-
1995), and USDA Commodity Requirements PP12 Peanut Products for Use in Domestic Programs Section
1.1 B Quality of Peanut Butter
**Based on 4.3. Chemical requirements for peanut butter by Zambia Bureau of Standards
***Based on DOH AO No. 228 s. 1974

5.2.2 Microbiological Properties. The product shall conform to the following

microbiological requirements specified in Table 3.

Table 3. Microbiological limits for peanut butter.

TEST/MICROORGANISM ACCEPTABLE LEVEL
Coliforms, MPN/g <10*
Aerobic Plate Count, CFU/g <10,000*
Salmonella/25g absent
Yeasts and Molds, CFU/g <100*
*Based on USDA Commodity Requirements PP12 Peanut Products for Use in Domestic Programs
Section 1.1 B Quality of Peanut Butter

5.3 Sensory Properties

The product should have a light to medium brown color, and have a nutty
characteristic flavor. It should also be spreadable.

6. WEIGHTS AND MEASURES

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Peanut Butter ICS

6.1 Fill of Containers

6.1.1 Minimum Fill

6.1.1.1 Rigid container shall be well filled with the product, which shall occupy not
less than 90% (minus any necessary headspace according to good
manufacturing practices) of the water capacity of the container. The water
capacity of the container is the maximum volume of distilled water at 20ºC
that the sealed container can hold when completely filled.

6.1.1.2 Flexible containers shall be filled as full as commercially practicable.

7. DEFECTS

A sample unit should be considered defective when it exhibits any of the defects
as defined and described in the following subsections.

7.1 Types of Defects

7.1.1 Foreign matter

The presence in the sample unit of any matter which has not been derived from
the components or constituents of ingredients used in the product; does not
pose threat to human health; and can be recognized without magnification or is
present at a level determined by any method including magnification that
indicates non-compliance with good manufacturing and sanitation practices.

7.1.2 Appearance

The product is considered defective when there is apparent discoloration or

darkening of the characteristic color of the product. The presence of visible mold
growth is also indicative of product deterioration.

7.1.3 Odor and Flavor

The presence of objectionable odors and/or flavors are considered as indicators

of product decomposition or deterioration.

7.1.4 Net Weight

Product content that is more than (overfill) or less than (underfill) the declared
net weight of the product on its label is considered as defective.

7.2 Classification as Defectives

A container whose contents exhibit any of the defects described in Section 7.1,
and in which the number of defects observed per unit lot exceeds the acceptance

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number prescribed in the appropriate sampling plan shall be considered as

“defective”.

8. LOT ACCEPTANCE

A lot shall be considered acceptable when it complies with the applicable quality and
safety criteria as prescribed in Section 5.2, and the number of “defectives”, as
defined in Section 7.2, does not exceed the acceptance number prescribed in the
appropriate sampling plan (Annex B).

9. HYGIENE

The products covered by the provisions of this standard shall be prepared and
handled in accordance with the appropriate sections of the CXC 1-1696 General
Principles of Food Hygiene, and/or the FDA A.O. No. 153 s. 2004 Revised
Guidelines, Current Good Manufacturing Practices in Manufacturing, Packing,
Repacking or Holding Food, and their future amendments, and processed
according to PNS/FDA xxx:XXXX Recommended Code of Practice for the
Processing of Peanut Butter.

10. LABELING

The product label shall include the minimum mandatory information as indicated
in the provisions of the CXS 1-1985 General Standard for the Labeling of
Prepackaged Foods, and the FDA A.O. No. 2014-0030 Revised Rules and
Regulations Governing the Labeling of Prepackaged Food Products Further
Amending Certain Provisions of Administrative Order No. 88-B s. 1984 of the
“Rules and Regulations Governing the Labeling of Pre-packaged Food Products
Distributed in the Philippines,” and for Other Purposes, and their future
amendments. The label shall contain the following information:
10.1 Product Name/ Name of the Food
10.2 Use of Brand Name and/or Trademark
10.3 Complete List of Ingredients
10.4 Net contents
10.5 Name and address of the manufacturer, re-packer, packer, importer, trader,
distributor
10.6 Lot identification
10.7 Storage condition
10.8 Expiry or Expiration date/ Use-by-date/ Consume Before Date
(Recommended last consumption date)
10.9 Food Allergen Information
10.10 Direction/Instruction(s) for Use
10.11 Nutrition facts/ Nutrition Information/ Nutritive Value

11. METHOD OF SAMPLING AND ANALYSIS

11.1 Method of Sampling

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Sampling should be done in accordance with CXG 50-2004 General Guidelines

on Sampling and CXS 234-1999 Recommended Methods of Analysis and
Sampling (Annex B) and their series of subsequent amendments, or any
applicable prescribed methods of sampling.

11.2 Methods of Analyses

11.2.1 Detection and Quantification of Total Aflatoxin Content

The method of detection and quantification of the total aflatoxin content shall be
done in accordance with a standard or validated method of analysis.

11.2.2 Determination of Free Fatty Acid

The method of determination of free fatty acid (as oleic acid) shall be done in
accordance with a standard or validated method of analysis.

11.2.3 Determination of Peroxide Value

The method of determination of peroxide value on fat basis shall be done in

accordance with a standard or validated method of analysis.

11.2.4 Determination of Total Fat

The method of determination of total fat shall be done in accordance with a

standard or validated method of analysis.

11.2.5 Enumeration of Coliform Count

The method of enumeration of coliform count should be done in accordance

with USFDA Bacteriological Analytical Method (BAM) - Chapter 4 Enumeration
of Escherichia coli and the Coliform Bacteria (2002).

Testing methods from International Organization for Standardization (ISO),

Association of Official Analytical Chemists (AOAC) Official Methods of Analysis
(OMA), and Performance Tested Methods (PTM) and other recognized
reference methods for microbiological testing can also be used.

11.2.6 Enumeration of Standard Plate Count (SPC)/Aerobic Plate Count (APC)

The method of enumeration of Standard Plate Count (SPC)/Aerobic Plate

Count (APC) shall be done in accordance with USFDA Bacteriological
Analytical Method (BAM) - Chapter 3 Pour Plate Method (2001).

Testing methods from International Organization for Standardization (ISO),

Association of Official Analytical Chemists (AOAC) Official Methods of Analysis
(OMA), and Performance Tested Methods (PTM) and other recognized
reference methods for microbiological testing can also be used.

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11.2.7 Detection of Salmonella

The method of detection and enumeration of Salmonella shall be done in

accordance with USFDA Bacteriological Analytical Method (BAM) Chapter 5
Conventional Method (2018).

11.2.8 Enumeration of Yeasts and Molds Count

The enumeration of yeasts and molds count shall be done in accordance with
USFDA Bacteriological Analytical Method (BAM) Chapter 18 Pour Plate Method
(2001).

Testing methods from International Organization for Standardization (ISO),

Association of Official Analytical Chemists (AOAC) Official Methods of Analysis
(OMA), and Performance Tested Methods (PTM) and other recognized
reference methods for microbiological testing can also be used.

11.2.9 Determination of % Fill of Container

The determination of % fill of container shall be done in accordance to the Food

and Agriculture Organization of the United Nations Manuals of Food Quality
Control (1986) as described in Annex A.

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ANNEX A

Determination of % Fill of Container

1. Apparatus and utensils:

Weighing scale - digital, 500 g capacity; 0.1 g sensitivity Headspace gauge

2. Procedure:

a. Weigh the sample unit on its original sample packed container. This is the
gross weight.

b. Pour out the food into another container. Wash, dry and weigh the original
container

c. Fill the container with water to within 5 mm of the top. Weigh the container and
water.

d. Draw off water from the container until the water is at the same level as
measured for the food. Again, weigh the container and water. (Note that the water
temperature should be the same during both weighing)

3. Calculate the % Fill of the Container

𝑊2 −𝑇
% 𝐹𝑖𝑙𝑙 𝑜𝑓 𝑡ℎ𝑒 𝑐𝑜𝑛𝑡𝑎𝑖𝑛𝑒𝑟 = 𝑥 100%,
𝑊1 −𝑇

where:
T = tare weight of the container
W 1 = Container plus water, first weight
W 2 = Container plus water, second weight

Reference:
Food and Agriculture Organization of the United Nations. (1986). Manuals of Food
Quality Control 14/8. P. 184.

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ANNEX B

Sampling Plan

SAMPLING PLAN 1
(Inspection Level I, AQL = 6.5)

NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2LB)

Lot Size (N) Sample Size (n) Acceptance Number (c)

4,800 or less 6 1
4,801 - 24,000 13 2
24,001 - 48,000 21 3
48,001 - 84,000 29 4
84,001 - 144,000 38 5
144,001 - 240,000 48 6
more than 240,000 60 7

NET WEIGHT IS GREATER THAN 1 KG (2.2LB) BUT NOT MORE THAN 4.5 KG
(10LB)

Lot Size (N) Sample Size (n) Acceptance Number (c)

2,400 or less 6 1
2,401 - 15,000 13 2
15,001 - 24,000 21 3
24,001 - 42,000 29 4
42,001 - 72,000 38 5
72,001 - 120,000 48 6
more than 120,000 60 7

NET WEIGHT GREATER THAN 4.5 KG (10 LB)

Lot Size (N) Sample Size (n) Acceptance Number (c)

600 or less 6 1
601 - 2,000 13 2
2,001 - 7,200 21 3
7,201 - 15,000 29 4
15,001 - 24,000 38 5
24,001 - 42,000 48 6
more than 42,000 60 7

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SAMPLING PLAN 2
(Inspection Level II, AQL = 6.5)

NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)

Lot Size (N) Sample Size (n) Acceptance Number (c)

4,800 or less 13 2
4,801 - 24,000 21 3
24,001 - 48,000 29 4
48,001 - 84,000 38 5
84,001 - 144,000 48 6
144,001 - 240,000 60 7
more than 240,000 72 8

NET WEGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG
(10 LB)

Lot Size (N) Sample Size (n) Acceptance Number (c)

2,400 or less 13 2
2,401 - 15,000 21 3
15,001 - 24,000 29 4
24,001 - 42,000 38 5
42,001 - 72,000 48 6
72,001 - 120,000 60 7
more than 120,000 72 8

NET WEIGHT GREATER THAN 4.5 KG (10 LB)

Lot Size (N) Sample Size (n) Acceptance Number (c)

600 or less 13 2
601 - 2,000 21 3
2,001 - 7,200 29 4
7,201 - 15,000 38 5
15,001 - 24,000 48 6
24,001 - 42,000 60 7
more than 42,000 72 8

Reference:
Food and Agriculture Organizations of the United Nations/World Health Organization
(FAO/WHO). (2021) CXS 234-1999 Recommended Methods of Analysis and
Sampling

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References

Bureau of Agriculture and Fisheries Standards (BAFS) – Department of Agriculture

(DA). (2010). Philippine National Standard (PNS) on Processed Pili Nut
Products – Specification (PNS/BAFPS 28:2010). Retrieved from
https://archive.org/details/pns.28.2010/page/n1/mode/2up.

Bureau of Agriculture and Fisheries Standards (BAFS) – Department of Agriculture

(DA). (2010). Philippine National Standard (PNS) on Dried Tropical Products –
Specification (PNS/BAFPS 16:2007). Retrieved from
https://archive.org/stream/pns.16.2007/pns.16.2007_djvu.txt.

Department of Health – Food and Drug Administration (DOH-FDA). (2013). An Act to

Strengthen the Food Safety Regulatory System in the Country to Protect
Consumer Health and Facilitate Market Access of Local Foods and Food
Products, and other Purposes (RA No. 10611 or Food Safety Act). Retrieved
from https://www.officialgazette.gov.ph/2013/08/23/republic-act-no-10611/.

International Organization for Standardization (ISO). (2017). Animal and vegetable

fats and oils-Determination of peroxide value-Iodometric (visual) endpoint
determination. Retrieved from https://www.iso.org/obp/ui/#iso:std:iso:3960:ed-
5:v1:en.

National Institute of Standards and Technology (NIST) Handbook 133. (2019).

Checking the Net Contents of Packaged Goods. Retrieved from chrome-
extension://efaidnbmnnnibpcajpcglclefindmkaj/https://nvlpubs.nist.gov/nistpub
s/hb/2020/NIST.HB.133-2020.pdf.

Vasconcelos, A. L. S., Franca, A. S., Glória, M. B. A., & Mendonça, J. C. F. (2007). A

comparative study of chemical attributes and levels of amines in defective
green and roasted coffee beans. Food Chemistry, 101(1), 26–32.
https://doi.org/10.1016/j.foodchem.2005.12.049

Young, C.T. & Schadel, W.E. (1990). Microstructure of Peanut Seed: A Review. Food
Structure, Volume 9 (No. 4), pp. 317 – 328. Retrieved from
https://digitalcommons.usu.edu%2Ffoodmicrostructure%2Fvol9%2Fiss4%2F3
&amp; utm_medium=PDF&amp;utm_campaign=PDFCoverPages.

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