Physico-chemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit
A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-ferm...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier BV
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/81725/1/Physico-chemical%20properties%20and%20toxicity%20of%20cocoa%20powder-like%20product%20from%20roasted%20seeds%20of%20fermented%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20fruit.pdf http://psasir.upm.edu.my/id/eprint/81725/ https://www.sciencedirect.com/science/article/pii/S030881461831313X |
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