Development of pectin jelly confectionery using Red pitaya, hylocereus polyrhizus
This research was carried out to develop a new jelly confectionery product by utilizing local commercial fruit, red pitaya, Hylocereus polyrhizus. A total of 12 formulations have been produced based on modifications of the percentage red pitaya puree (30%, 35% and 40%), sugar (17.5% and 20%), glucos...
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| Format: | Academic Exercise |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/17381/1/Development_of_pectin_jelly_confectionery_using.pdf https://eprints.ums.edu.my/id/eprint/17381/ |
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