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

A sub-journal of VNUHCM Journal of Science and Technology since 2018

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