Effects Of Different Gelling Agents And Puree Content In The Preparation Of Red Pitaya Fruits (Hylocereus Polyrhizus) Gummy Candy

Gummy fruit candy based on red pitaya fruit iHylocerens polyrhizusi was developed using high-methoxyl pectin (HMP) and fish gelatin (FG) as gelling agents. Different types of gummy candy were prepared based on various formulations using two concentrations (20 and 25 %, w/w) of red pitaya puree (R...

وصف كامل

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Romli, Siti Rashima
التنسيق:	أطروحة
اللغة:	الإنجليزية
منشور في:	2015
الموضوعات:	T1-995 Technology(General)
الوصول للمادة أونلاين:	http://eprints.usm.my/61160/
Abstract	Abstract here

مواد مشابهة

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