Effect of Pectin and Citric acid on Sensory Evaluation for Consumer’s acceptability of Preserved Guava Jelly
Gul-e-Saba Chaudhry(Universiti Malaysia Terengganu), Tengku Muhammad Tengku Sifzizul(Universiti Malaysia Terengganu), Yeong Yik Sung(Universiti Malaysia Terengganu), Abdah Md Akim(Universiti Putra Malaysia), Mizanur Rahman(Islamic University), Abdul Matin(Universiti Malaysia Terengganu), Isfaq Wahid Bin Rahim(Universiti Malaysia Terengganu)
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