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 |