Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus Cajan) patties with the addition of Xanthan Gum

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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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