Processed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptance

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Processed sorrel-roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality & sensory acceptance.PDF (19.91 KB)
Date
2007
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Volume Title
Publisher
Journal of Food Technology
Abstract
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Keywords
physicochemical, storage, xanthan gum, sorrel, roselle
Citation
URI
https://hdl.handle.net/2139/11602
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Faculty Publications