Physicochemical characteristics and sensory evaluation of mixed fruit leather

QR Code

Physicochemical characteristics and sensory evaluation of mixed fruit leather

Bibliographic Details
Main Author:	Nursuhaibah Shafii (Author)
Corporate Author:	Universiti Sultan Zainal Abidin . Fakulti Biosumber dan Industri Makanan
Format:	Thesis Book
Published:	2016
Subjects:	Universiti Sultan Zainal Abidin > Project report Fruit > Processing

Similar Items

Physicochemical Characteristics and Sensory Evaluation Subjected On Osmotic Dehydration of Dried Manis Terengganu Melon
by: Siti Nadhira Mohamad Basri
Published: (2017)

Physicochemical and sensory evaluation of gluten-free muffin
by: Nurul Fatin Syahirah Zainal Abidin
Published: (2015)

Study on post harvest shelf life on banana fruit (Musa cv. Berangan) : the effect of storage temperature on fruit maturation
by: Nuraliza Mahamad Napiah
Published: (2010)

Sensory evaluation and physicochemical properties of chocolate fortified with selected local crops from terengganu
by: Nurfarhana Suhaini
Published: (2018)

Physico-chemical characteristics and sensory evaluation of reduce-calorie jam without acidulant using belimbi fruit (averrhoa belimbi)
by: Irisha Yasmira Shah Riman Rajah
Published: (2016)

Physicochemical and sensory characteristics of hydrolysates produced by fermentation of soy bean flakes containing various amounts of defatted palm kernel cakes
by: Wai Ga Yarn
Published: (2018)

Impact of poolish on physicochemical and sensory properties of white bread enriched with neera nipah and coconut juice
by: Hor Pooi Mei

Physicochemical characteristics and sensory properties of selected 'keropok lekor' in Terengganu l cbyNor Hidayah Anuar Din
by: Nor Hidayah Anuar Din
Published: (2016)

Physico-chemical and sensory characteristics of chicken-catfish (clarias gariepinus) patties as affected by transglutaminase level
by: Mohd Amir Bazli Mohd Rasdi
Published: (2011)

The using of jackfruit starch on physicochemical and sensory properties of keropok lekor
by: Nur Atikah Che Ghani

Physicochemical characteristics and potential of antioxidant ectract of seaweed (gracilaria fisheri) in the formulation of organic skin food masker
by: Nur Shahirah Asri
Published: (2018)

Glycemic index and sensory evaluation of breadfruit resistant starch bread
by: Farah Syimira Rasdi
Published: (2018)

Effect of different drying temperatures to the physicochemical characteristics and nutritional content of immature manis terengganu rockmelon (mt1) flour
by: Muhammad Izzul Faiz bin Japri
Published: (2018)

Physical characteristics and sensory acceptability of cooked casingless chicken sausage containing three different emulsifiers
by: Mohd Nizamuddin Abdullah

Physicochemical and sensory attributes of sponge cake formulated with partial replacement of soybean flour and isomalt
by: Nur Eliya Farahin Mohd Halim
Published: (2018)

Physicochemical analyses of edible swiftlet nest
by: NurHidayu Mohd Hisham
Published: (2011)

The physico-chemical and sensory evaluation on storage and pickle production of manis terengganu melon
by: Norhidayah Ahmad

Processing fruits : science and technology
by: Barrett, Diane M., et al.
Published: (2005)

Processing fruits : science and technology
by: Barrett, Diane M., et al.
Published: (2005)

Characteristics of belimbi fruit (averrhoa belimbi) jam as affected by substitution of sucrose with maltitol
by: Mazliaton Azlin Mohamad Kasa

Physicochemical properties and sensory evaluations on two types of sweet potatoes (ipomoea batatas)based on different processing methods
by: Kalaimangai Sugumaran
Published: (2019)

Physicochemical characteristic and potential of antioxidant produced by seaweed kappaphycus alvarezii in the formulation of organic skin food masker
by: Nurul Atiqah Johari
Published: (2018)

Breeding tropical and subtropical fruits
by: Ray, P. K.
Published: (2002)

Physicochemical composition, microbiological quality and consumers acceptability of locally produced goat milk
by: Wong Shi Yun
Published: (2019)

Physicochemical and sensory attributes of fish crackers (keropok segera) prepared with tapioca flour and wheat flour cooked by two different methods
by: Nurul Zatil 'Amirah Karim
Published: (2019)

Comparison of physicochemical properties of duck (khaki campbell) bone gelatine and commercial gelatines
by: Amirah Afiqah Mohd Rahmat
Published: (2019)

Effect of mega flora booster addition on quality characteristic of quail meat
by: Ummu Habibah binti Sharif
Published: (2018)

Effect of probiotics (em-1) addition on quality characteristics of quail meat
by: Nik Mohd Fadzli Nik Omar
Published: (2018)

Handbook of fruits and fruit processing
by: Barta, Jozsef, et al.
Published: (2006)

Handbook of fruits and fruit processing
by: Sinha, Nirmal K.
Published: (2012)

Antioxidant and chemical characteristics of chicken frame waste hydrolysate
by: Mohd Nor Syazwan Mohd Ra'uf
Published: (2012)

The physicochemical properties of freeze dried pitaya (hycolereus polyrhizus) powder
by: Suhaina Md Pazil
Published: (2011)

Antioxidant activity and other pharmacological properties of melastoma malabathricum fruits
by: Zulhilmi Norazmi
Published: (2012)

Citrus fruit : biology, technology and evaluation
by: Ladaniya, Milind S.
Published: (2008)

Development and physicochemical properties of breadfruit (artocarpus altilis) resistant starch bread
by: Nurulfarahin binti Mohamad
Published: (2018)

Commercial fruits
by: Singh, S. P.
Published: (2016)

Sweet potato (ipomea batatas) flour in ice cream formulations : effect on physicochemical properties and antioxidant activity
by: Mohamad Faris bin Samsudin
Published: (2018)

Effect of boron on fruit set and fruit quality of rock melon grown under greenhouse
by: Nur Attiqah Asman
Published: (2016)

Control of tissue browning in Musa Paradisiaca cv 'Nangka' shoot tip cultures in vitro
by: Siti Hajar Saadon
Published: (2011)

Micropropagation of musa paradisiaca cultivar Pisang Tanduk from selected mother plan
by: Wan Nor Fatin Wan Ghazali
Published: (2014)