Effects of Low-Methoxyl pectin on physiochemical and sensory properties of reduced-calorie sorrel-roselle (Hibiscus sabdariffa L.) Jams
| dc.contributor.author | Badrie, Neela | |
| dc.contributor.author | Broomes, Jacklyn | |
| dc.date.accessioned | 2012-02-15T14:43:33Z | |
| dc.date.available | 2012-02-15T14:43:33Z | |
| dc.date.issued | 2010 | |
| dc.identifier.uri | https://hdl.handle.net/2139/11561 | |
| dc.language.iso | en | en_US |
| dc.publisher | The Open Food Science Journal | en_US |
| dc.relation.ispartofseries | 4; | |
| dc.subject | texture | en_US |
| dc.subject | pectin | en_US |
| dc.subject | low methoxyl | en_US |
| dc.subject | sensory properities | en_US |
| dc.subject | sorrel | en_US |
| dc.subject | jams | en_US |
| dc.title | Effects of Low-Methoxyl pectin on physiochemical and sensory properties of reduced-calorie sorrel-roselle (Hibiscus sabdariffa L.) Jams | en_US |
| dc.type | Article | en_US |
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