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Physicochemical characteristics and sensory acceptance of watermelon (Citrullus vulgaris Schrad) rind cordial
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| dc.contributor.author | Tan, Foong Theng | |
| dc.date.accessioned | 2018-01-01T09:20:18Z | |
| dc.date.available | 2018-01-01T09:20:18Z | |
| dc.date.issued | 2006 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/7829 | |
| dc.description.abstract | This 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.iso | en | en_US |
| dc.publisher | Terengganu: Kolej Universiti Sains dan Teknologi Malaysia | en_US |
| dc.subject | LP 38 FASM 3 2006 | en_US |
| dc.subject | Tan, Foong Theng | en_US |
| dc.title | Physicochemical characteristics and sensory acceptance of watermelon (Citrullus vulgaris Schrad) rind cordial | en_US |
| dc.type | Working Paper | en_US |
