Consumer acceptance of Chataigne patty (Artocarpus Camansis) using two different binding agents; Xanthan Gum and Eggs

Dr. Neela BadrieHosein , Hanna2016-04-212016-04-212016-04-212014https://hdl.handle.net/2139/41715Artocarpus Camansisxanthan gumeggsConsumer acceptance of Chataigne patty (Artocarpus Camansis) using two different binding agents; Xanthan Gum and EggsUndergraduate Final Year Projects