Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus Cajan) patties with the addition of Xanthan Gum
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| Main Authors: | , |
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| Format: | Article biblioteca |
| Language: | English |
| Published: |
Food Service Research International
2004
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| Subjects: | low fat, xanthan gum, patties, pigeon pea, sensory quality, |
| Online Access: | http://hdl.handle.net/2139/11612 |
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