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
Crossref DOI link: https://doi.org/10.32508/stdjet.v5i4.1012
Published Online: 2022
Published Print: 2022
Update policy: https://doi.org/10.32508/stdj.crossmark