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/123456789/9075| Title: | Development of dragon fruit (Hylocereus undatus) jam as a chocolate filling |
| Authors: | Wong Yap Wah |
| Keywords: | LP 86 FASM 3 2007 Wong Yap Wah |
| Issue Date: | 2007 |
| Publisher: | Terengganu: Universiti Malaysia Terengganu |
| Abstract: | This study had been carried out to determine best formulation of dragon fruit jam to be a suitable and most acceptable as a chocolate filling. There were 3 samples tested which are jam that produced from raw dragon fruit, jam produced from dragon fruit which was blanched at 80°C for 5 minutes, jam produced from dragon fruit which was steamed at 100°C for 5 minutes. |
| URI: | http://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/9075 |
| Appears in Collections: | Fakulti Agroteknologi dan Sains Makanan |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| LP 86 FASM 3 2007 Abstract.pdf | 416.5 kB | Adobe PDF | View/Open | |
| LP 86 FASM 3 2007 Full Text.pdf Restricted Access | 2.13 MB | Adobe PDF | View/Open Request a copy |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.