Effect of Soaking Time in Sodium Metabisulfite Solution on the Physicochemical and Functional Properties of Durian Seed Flour
With regard to its high carbohydrate and gum contents, durian seed flour has been used as a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately, processing of fruit seeds into flour may be hampered by discoloration, which may affect the nutrition and sensory quality of t...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2018-01-01
|
| Series: | MATEC Web of Conferences |
| Online Access: | https://doi.org/10.1051/matecconf/201815601028 |