Authors: Khokhar, S.; Owusu Apenten, R.K.
Source: Food Chemistry, Volume 81, Number 1, May 2003, pp. 133-140(8)
This article is hosted on another website.
You may be required to register, activate a subscription or purchase the article before you can obtain the full text.
Document Type: Research Article
Department of Food Science, University of Leeds, LS2 9JT, Leeds, UK
Publication date: May 1, 2003