Characterization of rambutan (Nephelium lappaceum L.) seed fat and antinutrient content of the seed during the fruit fermentation: effect of turning intervals
The present study investigated the effect of turning intervals on the composition and thermal behavior of rambutan seed fat and anti-nutrient content of the seed during rambutan fruit fermentation. Peeled rambutan fruits were subjected to eight days of fermentation at different turning intervals (no...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Press
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80916/1/RAMBUTAN.pdf |