DSpace JSPUI
DSpace preserves and enables easy and open access to all types of digital content including text, images, moving images, mpegs and data sets
Learn More
Please use this identifier to cite or link to this item:
http://umt-ir.umt.edu.my:8080/handle/123456789/7810| Title: | Physico-chemical and sensory characteristics of mixed papaya and pineapple sauces |
| Authors: | Wong, Wei Hsin |
| Keywords: | LP 43 FASM 3 2006 Wong, Wei Hsin |
| Issue Date: | 2006 |
| Publisher: | Terengganu: Kolej Universiti Sains dan Teknologi Malaysia |
| Abstract: | A new range of sauces were produced towards of two tropical fruits, namely papaya (Carica papaya) and pineapple (Ananas comosus) in sauces formulation. |
| URI: | http://hdl.handle.net/123456789/7810 |
| Appears in Collections: | Fakulti Agroteknologi dan Sains Makanan |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| LP 43 FASM 3 2006 Abstract.pdf | 552.73 kB | Adobe PDF | View/Open | |
| LP 43 FASM 3 2006 Full Text.pdf Restricted Access | 3.65 MB | Adobe PDF | View/Open Request a copy |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.