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Original Article
Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification
Siti Fatimah Azzahra Bubina Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
, Solihah Mat Alia Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
, Radhiah Shukria Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, MalaysiaCorrespondence[email protected]
, Wan Zunairah Wan Ibadullahb Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
, Nurul Shazini Ramlib Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
, Nor Afizah Mustaphaa Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
& Ismail Fitry Mohammad Rashedia Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
show all
Pages 1353-1364
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Received 18 Apr 2019, Accepted 19 Jul 2019, Published online: 05 Aug 2019
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