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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/7808

Title: Sensory and Textural properties of Pie Crust Prepared from Soft Wheat flour Incorporated with Lemon Peel-Derived Fat Replacer
Authors: Bello, Fatimatu
Issue Date: 16-Sep-2013
Abstract: The main objective of this research was to study the effect lemon peel has on the sensory and textural properties of pie crust using both sensory panelists and the Texture Profile Analyzer...
Description: A thesis submitted to the Department of Biochemistry and Biotechnology in Partial Fulfillment of the Requirements for the Degree of Master of Science in Food Science and technology. September 2013.
URI: http://hdl.handle.net/123456789/7808
Appears in Collections:College of Science

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