Utilization of guyabano (Annona muricata Linn.) pulp for the production of ready-to-eat jelly dessert / Raia Angelie A. Tumanda
Material type:
TextLanguage: English Publication details: 2010Description: 80 leavesSubject(s): Dissertation note: Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010 Summary: This study was conducted to produce ready-to-eat jelly dessert using the underutilized guyabano fruit, as researches made by McLaughlin in 1970 described the potency of guyabano against cancer (BAS, 2008). Three initial formulations were done with varrying proportions of guyabano pulp: 8%, guyabano pulp 11%, and guyabano pulp 15%.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Thesis | University Library | Non-Circulation | LG993.5 2010 F62 T86 (Browse shelf(Opens below)) | Available | 3UPML00033208 | |
| Thesis | University Library | Reference/Room-Use Only | LG993.5 2010 F62 T86 (Browse shelf(Opens below)) | Available | 3UPML00012550 |
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
This study was conducted to produce ready-to-eat jelly dessert using the underutilized guyabano fruit, as researches made by McLaughlin in 1970 described the potency of guyabano against cancer (BAS, 2008). Three initial formulations were done with varrying proportions of guyabano pulp: 8%, guyabano pulp 11%, and guyabano pulp 15%.
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