Physicochemical differences and sensory profiling of six lai (Durio kutejensis) and four durian (Durio zibethinus) cultivars indigenous Indonesia
Lai has different physical characteristics compared with durian. Therefore most probable their physicochemical and sensory properties also differ. In this study, the variability of physicochemical (fat, protein, carbohydrate, ash, total sugar, moisture, soluble solid content, pH and flesh color) and...
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International Food Research Journal, Universiti Putra Malaysia
2016
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=98207 |