Development of dragon fruit (Hylocereus undatus) jam as a chocolate filling

Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/9075

Full metadata record

DC Field	Value	Language
dc.contributor.author	Wong Yap Wah	-
dc.date.accessioned	2018-05-22T07:43:44Z	-
dc.date.available	2018-05-22T07:43:44Z	-
dc.date.issued	2007	-
dc.identifier.uri	http://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/9075	-
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Terengganu: Universiti Malaysia Terengganu	en_US
dc.subject	LP 86 FASM 3 2007	en_US
dc.subject	Wong Yap Wah	en_US
dc.title	Development of dragon fruit (Hylocereus undatus) jam as a chocolate filling	en_US
dc.type	Working Paper	en_US
Appears in Collections:	Fakulti Agroteknologi dan Sains Makanan

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LP 86 FASM 3 2007 Abstract.pdf		416.5 kB	Adobe PDF	View/Open
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