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Changes in consumer acceptance and physicochemical quality of low fat pigeon pea (Cajanus cajan) patties with the addition of xanthan gum.

Journal Title:
Foodservice research international.
Journal Volume/Issue:
2004 Apr., v. 14, no. 3
Main Author:
Pierre, J.N.
Other Authors:
Badrie, N.
Format:
Article
Language:
English
Subjects:
low fat foods
pigeon peas
Cajanus cajan
patties
xanthan gum
spices
herbs
food processing quality
nutrient content
nutritive value
moisture content
ash content
crude fiber
crude protein
dry matter content
physicochemical properties
color
texture
pH
sensory evaluation
appearance (quality)
flavor
mouthfeel
food acceptability
consumer acceptance
microbial contamination
food safety
View in NAL's Catalog:
IND43627010