Physicochemical, phytochemical and sensorial quality of gummy candies produced from mango (mangifera indica) peels with different types of fruit sweeteners

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Physicochemical, phytochemical and sensorial quality of gummy candies produced from mango (mangifera indica) peels with different types of fruit sweeteners

The increased consumer awareness of natural product consumption has increased the trend to develop confectionery products using natural ingredients, as their nutrition and functionality contribute to the properties of gummy products. The purpose of this study was to investigate the effect of using m...

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Bibliographic Details
Main Author:	Chong, Wai Yan
Format:	Final Year Project / Dissertation / Thesis
Published:	2022
Subjects:	Q Science (General) QR Microbiology RA Public aspects of medicine
Online Access:	http://eprints.utar.edu.my/4936/ http://eprints.utar.edu.my/4936/1/fyp_FD_2022_CWY.pdf

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