View of Use of pitaya (Hylocereus spp.) peel in jam making: Effects of peel/sugar ratio and high methoxyl pectin level on textural quality and overall acceptability of the product

VNUHCM Journal of

Engineering and Technology

An official journal of Viet Nam National University Ho Chi Minh City, Viet Nam since 2018

ISSN 2615-9872

Return to Article Details Use of pitaya (Hylocereus spp.) peel in jam making: Effects of peel/sugar ratio and high methoxyl pectin level on textural quality and overall acceptability of the product Download Download PDF