Consumer acceptance of Chataigne patty (Artocarpus Camansis) using two different binding agents; Xantham Gum and Eggs
| dc.Department | Agriculture, Economics and Extension | en_US |
| dc.Faculty | Food and Agriculture | en_US |
| dc.Institution | University of the West Indies (Saint Augustine, Trinidad and Tobago) | en_US |
| dc.contributor.advisor | Professor Neela Badrie | en_US |
| dc.contributor.author | Hosein, Hana | en_US |
| dc.date.accessioned | 2016-04-21T18:45:27Z | |
| dc.date.available | 2016-04-21T18:45:27Z | |
| dc.date.issued | 2016-04-21 | |
| dc.date.submitted | 2014 | en_US |
| dc.identifier.uri | https://hdl.handle.net/2139/41844 | |
| dc.subject | Artocarpus Camansis | en_US |
| dc.subject | xantham gum | en_US |
| dc.subject | eggs | en_US |
| dc.title | Consumer acceptance of Chataigne patty (Artocarpus Camansis) using two different binding agents; Xantham Gum and Eggs | en_US |
| dc.type | Undergraduate Final Year Projects | en_US |
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