Publication:
Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy

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dc.contributor.authorRomli, Siti Rashima
dc.date.accessioned2024-09-19T04:07:31Z
dc.date.available2024-09-19T04:07:31Z
dc.date.issued2015-02
dc.description.abstractGummy fruit candy based on red pitaya fruit iHylocerens polyrhizusi was developed using high-methoxyl pectin (HMP) and fish gelatin (FG) as gelling agents. Different types of gummy candy were prepared based on various formulations using two concentrations (20 and 25 %, w/w) of red pitaya puree (RPP) and different gelling agent to water ratios (pectin/water
dc.identifier.urihttps://erepo.usm.my/handle/123456789/20497
dc.language.isoen
dc.subjectEffects Of Different Gelling Agents And Puree Content In The Preparation
dc.subjectRed Pitaya Fruits
dc.titleEffects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy
dc.typeResource Types::text::thesis::master thesis
dspace.entity.typePublication
oairecerif.author.affiliationUniversiti Sains Malaysia
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