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

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dc.contributor.authorJueanville, Martha
dc.contributor.authorBadrie, Neela
dc.date.accessioned2012-02-15T19:35:02Z
dc.date.available2012-02-15T19:35:02Z
dc.date.issued2007
dc.date.submitted2007
dc.identifier.urihttps://hdl.handle.net/2139/11602
dc.language.isoenen_US
dc.publisherJournal of Food Technologyen_US
dc.relation.ispartofseries5;2
dc.subjectphysicochemicalen_US
dc.subjectstorageen_US
dc.subjectxanthan gumen_US
dc.subjectsorrelen_US
dc.subjectroselleen_US
dc.titleProcessed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptanceen_US
dc.typeArticleen_US

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