Processed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptance

Processed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptance

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Bibliographic Details
Main Authors: Jueanville, Martha, Badrie, Neela
Format: Article biblioteca
Language:English
Published: Journal of Food Technology 2007
Subjects:physicochemical, storage, xanthan gum, sorrel, roselle,
Online Access:http://hdl.handle.net/2139/11602
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spelling oai:oai:uwispace.sta.uwi.edu:2139:2139-116022012-02-16T03:00:37Z Processed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptance Jueanville, Martha Badrie, Neela physicochemical storage xanthan gum sorrel roselle 2012-02-15T19:35:02Z 2012-02-15T19:35:02Z 2007 2007 Article http://hdl.handle.net/2139/11602 en 5;2 application/pdf Journal of Food Technology
institution UWI TT
collection DSpace
country Trinidad y Tobago
countrycode TT
component Bibliográfico
access En linea
databasecode dig-uwi-tt
tag biblioteca
region Caribe
libraryname UWI library system TT
language English
topic physicochemical
storage
xanthan gum
sorrel
roselle
physicochemical
storage
xanthan gum
sorrel
roselle
spellingShingle physicochemical
storage
xanthan gum
sorrel
roselle
physicochemical
storage
xanthan gum
sorrel
roselle
Jueanville, Martha
Badrie, Neela
Processed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptance
format Article
topic_facet physicochemical
storage
xanthan gum
sorrel
roselle
author Jueanville, Martha
Badrie, Neela
author_facet Jueanville, Martha
Badrie, Neela
author_sort Jueanville, Martha
title Processed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptance
title_short Processed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptance
title_full Processed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptance
title_fullStr Processed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptance
title_full_unstemmed Processed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptance
title_sort processed sorrel/roselle leather from pectolase-treated alyces. effect of xanthan gum on physicochemical quality and sensory acceptance
publisher Journal of Food Technology
publishDate 2007
url http://hdl.handle.net/2139/11602
work_keys_str_mv AT jueanvillemartha processedsorrelroselleleatherfrompectolasetreatedalyceseffectofxanthangumonphysicochemicalqualityandsensoryacceptance
AT badrieneela processedsorrelroselleleatherfrompectolasetreatedalyceseffectofxanthangumonphysicochemicalqualityandsensoryacceptance
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