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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dc.contributor.authorBadrie, Neela
dc.contributor.authorPierre, Jocelyn
dc.date.accessioned2012-02-16T14:28:26Z
dc.date.available2012-02-16T14:28:26Z
dc.date.issued2004
dc.identifier.urihttps://hdl.handle.net/2139/11612
dc.language.isoenen_US
dc.publisherFood Service Research Internationalen_US
dc.relation.ispartofseries13;3
dc.subjectlow faten_US
dc.subjectxanthan gumen_US
dc.subjectpattiesen_US
dc.subjectpigeon peaen_US
dc.subjectsensory qualityen_US
dc.titleChanges in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus Cajan) patties with the addition of Xanthan Gumen_US
dc.typeArticleen_US

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