Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah

Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah

This study was aimed at assessing the physicochemical and thermal properties of flour, acquired from the seeds of three native Sabah durian species. The three-durian species concerned are the Dalit, Sukang and Pulu. Flour deriving from the seeds of the dalit (DDSF), sukang (DSSF) and pulu (DPSF) dur...

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Bibliographic Details
Main Authors: Siti Faridah Mohd Amin, Nur Atikah, M.R.L., Lee, Jau Shya, Hasmadi Mamat, Mohd. Rosni Sulaiman, Wolyna Pindi, Noorakmar Ab. Wahab
Format: Article
Language:English
English
Published: Rynnye Lyan Resources 2021
Subjects:
T1-995 Technology (General)
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/31530/1/Physicochemical%20and%20thermal%20properties%20of%20durian%20seed%20flour%20from%20three%20varieties%20of%20durian%20native%20of%20Sabah.pdf
https://eprints.ums.edu.my/id/eprint/31530/2/Physicochemical%20and%20thermal%20properties%20of%20durian%20seed%20flour%20from%20three%20varieties%20of%20durian%20native%20of%20Sabah1.pdf

Internet

https://eprints.ums.edu.my/id/eprint/31530/1/Physicochemical%20and%20thermal%20properties%20of%20durian%20seed%20flour%20from%20three%20varieties%20of%20durian%20native%20of%20Sabah.pdf
https://eprints.ums.edu.my/id/eprint/31530/2/Physicochemical%20and%20thermal%20properties%20of%20durian%20seed%20flour%20from%20three%20varieties%20of%20durian%20native%20of%20Sabah1.pdf

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