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dc.contributor.authorTan, Foong Theng-
dc.date.accessioned2018-01-01T09:20:18Z-
dc.date.available2018-01-01T09:20:18Z-
dc.date.issued2006-
dc.identifier.urihttp://hdl.handle.net/123456789/7829-
dc.description.abstractThis study was conducted to evaluate physicochemical characteristics of watermelon rind and watermelon rind cordial. Watermelon rind cordial were prepared with watermelon rind juice, sugar and citric acid.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Kolej Universiti Sains dan Teknologi Malaysiaen_US
dc.subjectLP 38 FASM 3 2006en_US
dc.subjectTan, Foong Thengen_US
dc.titlePhysicochemical characteristics and sensory acceptance of watermelon (Citrullus vulgaris Schrad) rind cordialen_US
dc.typeWorking Paperen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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