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Physico-chemical and sensory characteristics of mixed papaya and pineapple sauces
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| dc.contributor.author | Wong, Wei Hsin | |
| dc.date.accessioned | 2017-12-22T09:41:07Z | |
| dc.date.available | 2017-12-22T09:41:07Z | |
| dc.date.issued | 2006 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/7810 | |
| dc.description.abstract | A new range of sauces were produced towards of two tropical fruits, namely papaya (Carica papaya) and pineapple (Ananas comosus) in sauces formulation. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Terengganu: Kolej Universiti Sains dan Teknologi Malaysia | en_US |
| dc.subject | LP 43 FASM 3 2006 | en_US |
| dc.subject | Wong, Wei Hsin | en_US |
| dc.title | Physico-chemical and sensory characteristics of mixed papaya and pineapple sauces | en_US |
| dc.type | Working Paper | en_US |
