Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus Cajan) patties with the addition of Xanthan Gum

Badrie, NeelaPierre, Jocelyn2012-02-162012-02-162004https://hdl.handle.net/2139/11612enlow fatxanthan gumpattiespigeon peasensory qualityChanges in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus Cajan) patties with the addition of Xanthan GumArticle