Effects of fermentation time and turning intervals on the physicochemical properties of Rambutan (Nephelium lappaceum L.) fruit sweatings
Sweatings, the exudates that leach out from fermenting fruits during rambutan fruit fermentation are considered as a waste by-product and are allowed to be drained off. This could lead to a pollution problem. Besides, it is a waste if the sweatings are possible to be transformed into food products a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia Press
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72492/1/Effects%20of%20fermentation%20time%20and%20turning%20intervals%20.pdf |