Influence of thermal processing on chemical composition and antinutritional factors of durian (Durio zibethinus) SEED / Marina Zulkifli … [et al.]
The effects of some heat treatments on the chemical composition of durian (Durio zibethinus) seeds were determined. Heat treatments applied were boiling, microwave cooking and autoclaving. The raw D.zibethinus seeds contained the highest chemical composition in terms of protein, fat, total ash, mine...
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| 主要な著者: | , , , |
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| フォーマット: | Research Reports |
| 言語: | English |
| 出版事項: |
Research Management Institute (RMI)
2016
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| 主題: | |
| オンライン･アクセス: | https://ir.uitm.edu.my/id/eprint/26756/1/LP_MARINA%20ZULKIFLI%20RMI%2016_5.pdf https://ir.uitm.edu.my/id/eprint/26756/ |
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