Characterization of rambutan (Nephelium lappaceum L.) seed...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 04 Vol. 103

Characterization of rambutan (Nephelium lappaceum L.) seed fat and anti-nutrient content of the seed during the fruit fermentation: Effect of turning intervals

Chai, Kong Fei, Adzahan, Noranizan Mohd, Karim, Roselina, Rukayadi, Yaya, Ghazali, Hasanah Mohd
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Volume:
103
Journal:
LWT
DOI:
10.1016/j.lwt.2019.01.008
Date:
April, 2019
File:
PDF, 528 KB
2019
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