Effects of fermentation and de-bittering methods on production of almond-like rambutan seed (Nephelium lappaceum L.) snack

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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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Bibliographic Details
Main Author:	Mehdizadeh, Shabnam
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Fermentation products industry
Online Access:	http://psasir.upm.edu.my/id/eprint/67788/ http://psasir.upm.edu.my/id/eprint/67788/1/FSTM%202015%2043.pdf

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