References

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Islam, M.Z., M.T.H. Khan, M.M. Hoque and M.M. Rahman, 2012. Studies on the processing and preservation of dragon fruit (Hylocereus undatus) jelly. Agriculturists, 10: 29-35.
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Izalin, M.N., M. Kharidah, B. Jamilah and M.A. Noranizan, 2016. Functional properties of pectin from dragon fruit (Hylocereus polyrhizus) peel and its sensory attributes. J. Trop. Agric. Fd. Sci., 44: 95-101.
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Jayasinghe, O., S. Fernando, V. Jayamanne and D. Hettiarachchi, 2015. Production of a novel fruit-yoghurt using dragon fruit (Hylocereus undatus L.). Eur. Sci. J. ESJ., 11: 208-215.
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Moshfeghi, N., O. Mahdavi, F. Shahhosseini, S. Malekifar and S.K. Taghizadeh, 2013. Introducing a new natural product from dragon fruit into the market. Intl. J. Res. Rev. Appl. Sci., 15: 269-272.

Naderi, N., H.M. Ghazali, A.S.M. Hussin, M. Amid and M.Y.A. Manap, 2012. Characterization and quantification of dragon fruit (Hylocereus polyrhizus) betacyanin pigments extracted by two procedures. Pertanika J. Trop. Agric. Sci., 35: 33-40.
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Nguyen, P.M., 2014. Various factors influencing to red dragon fruit (Hylocereus polyrhizus) wine fermentation. Intl. J. Multi. Res. Dev., 1: 94-98.
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Rubaiyi, M., A.W. Zaid, A.M. Zularisam and S. Mimi, 2016. Effect of process parameters on pectin extraction from dragon fruit (Hylocereus polyrhizus) peels via chemical and physical treatment. Aust. J. Basic Appl. Sci., 10: 69-74.
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Suguna, M., W.A. Wan-Nadiah, M.T. Liong and R. Bhat, 2011. Microbial safety of street vended and laboratory prepared dragon-fruit (pitaya) juices in Penang, Malaysia. Int. Food Res. J., 18: 1509-1513.
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