Processed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptance
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| Main Authors: | , |
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| Format: | Article biblioteca |
| Language: | English |
| Published: |
Journal of Food Technology
2007
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| Subjects: | physicochemical, storage, xanthan gum, sorrel, roselle, |
| Online Access: | http://hdl.handle.net/2139/11602 |
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