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

Professor Neela BadrieHosein, Hana2016-04-212016-04-212016-04-212014https://hdl.handle.net/2139/41844Artocarpus Camansisxantham gumeggsConsumer acceptance of Chataigne patty (Artocarpus Camansis) using two different binding agents; Xantham Gum and EggsUndergraduate Final Year Projects