Mahamadou Elhadji Gounga
Department of Food Science and Engineering, School of Food Science and Technology, Jiangnang University, Wuxi, 214122, People Republic’s of China
Shi-Ying Xu
Department of Food Science and Engineering, School of Food Science and Technology, Jiangnang University, Wuxi, 214122, People Republic’s of China
Zhang Wang
Department of Food Science and Engineering, School of Food Science and Technology, Jiangnang University, Wuxi, 214122, People Republic’s of China
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Mahamadou Elhadji Gounga, Shi-Ying Xu and Zhang Wang, 2007. Sensory Attributes of Freshly Roasted and Roasted Freeze Dried Chinese Chestnut (Castanea mollissima) Coated with Whey Protein Isolate-Pullulan Edible Coating. International Journal of Agricultural Research, 2: 959-964.
DOI: 10.3923/ijar.2007.959.964
URL: https://scialert.net/abstract/?doi=ijar.2007.959.964
DOI: 10.3923/ijar.2007.959.964
URL: https://scialert.net/abstract/?doi=ijar.2007.959.964