Physicochemical, phytochemical and sensorial quality of gummy candies produced from mango (mangifera indica) peels with different types of fruit sweeteners
The increased consumer awareness of natural product consumption has increased the trend to develop confectionery products using natural ingredients, as their nutrition and functionality contribute to the properties of gummy products. The purpose of this study was to investigate the effect of using m...
Saved in:
| Main Author: | |
|---|---|
| Format: | Final Year Project / Dissertation / Thesis |
| Published: |
2022
|
| Subjects: | |
| Online Access: | http://eprints.utar.edu.my/4936/1/fyp_FD_2022_CWY.pdf http://eprints.utar.edu.my/4936/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|