| dc.contributor.author |
Badrie, Neela |
|
| dc.contributor.author |
Broomes, Jacklyn |
|
| dc.date.accessioned |
2012-02-15T14:43:33Z |
|
| dc.date.available |
2012-02-15T14:43:33Z |
|
| dc.date.issued |
2010 |
|
| dc.identifier.uri |
http://hdl.handle.net/2139/11561 |
|
| dc.language.iso |
en |
en_US |
| dc.publisher |
The Open Food Science Journal |
en_US |
| dc.relation.ispartofseries |
4; |
|
| dc.subject |
texture |
en_US |
| dc.subject |
pectin |
en_US |
| dc.subject |
low methoxyl |
en_US |
| dc.subject |
sensory properities |
en_US |
| dc.subject |
sorrel |
en_US |
| dc.subject |
jams |
en_US |
| dc.title |
Effects of Low-Methoxyl pectin on physiochemical and sensory properties of reduced-calorie sorrel-roselle (Hibiscus sabdariffa L.) Jams |
en_US |
| dc.type |
Article |
en_US |
Effects of Low- ... us sabdariffa L.) Jams.PDF
