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Enzymatic Hydrolysis for Improving the Value of Peanut Flour Protein.

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Figure

Table 1. Typical fatty acid composition of traditional (non High Oleic) peanut oil. Table was adapted from [4]
Table 2. Proteases selected for peanut flour hydrolysis. This table was adapted from [34-36]
Table 3. Sites and symptoms of anaphylaxis. Table is adapted from [52].
Figure 1. Sensitization and allergic reaction to peanut. Cited from [53].
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