FACTORS AFFECTING QUALITY ATTRIBUTES OF PAPAYA CANDY USING REVERSE OSMOSIS METHOD

FACTORS AFFECTING QUALITY ATTRIBUTES OF PAPAYA CANDY USING REVERSE OSMOSIS METHOD

Tujuan utama projek ini ialah untuk menyelidik penerimaan penguna terhadap Halwa Betik, mempelbagaikan penggunaan betik serta menjalankan analisis kimia dan analisis fizikal menyelidik kesan daripada perbezaan kepekatan gula serta acid terhadap kualiti produk.

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Bibliographic Details
Main Author: AIDA VALERIANO (Author)
Format: Thesis Book
Language:English
Published: Shah Alam, Selangor Universiti teknologi MARA, Faculty of Applied Sciences 2005
Subjects:
Candied fruit
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