Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus Cajan) patties with the addition of Xanthan Gum
dc.contributor.author | Badrie, Neela | |
dc.contributor.author | Pierre, Jocelyn | |
dc.date.accessioned | 2012-02-16T14:28:26Z | |
dc.date.available | 2012-02-16T14:28:26Z | |
dc.date.issued | 2004 | |
dc.identifier.uri | https://hdl.handle.net/2139/11612 | |
dc.language.iso | en | en_US |
dc.publisher | Food Service Research International | en_US |
dc.relation.ispartofseries | 13;3 | |
dc.subject | low fat | en_US |
dc.subject | xanthan gum | en_US |
dc.subject | patties | en_US |
dc.subject | pigeon pea | en_US |
dc.subject | sensory quality | en_US |
dc.title | Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus Cajan) patties with the addition of Xanthan Gum | en_US |
dc.type | Article | en_US |
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