Effects of fermentation and de-bittering methods on production of almond-like rambutan seed (Nephelium lappaceum L.) snack
There are so many current studies going on in the field of waste products. One of the instances is seeds of rambutan, which is discarded yearly because of its slightly bitter taste despite the fact that it contains valuable source of oleic acid, arachidic acid and vitamins. The first part of this...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2014
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/67788/1/FSTM%202015%2043.pdf |