Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus Cajan) patties with the addition of Xanthan Gum
| Title: | Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus Cajan) patties with the addition of Xanthan Gum |
| Author: | Badrie, Neela; Pierre, Jocelyn |
| URI: | http://hdl.handle.net/2139/11612 |
| Date: | 2004 |
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Changes in cons ... ddition of Xanthan Gum.PDF
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