Characterization of rambutan (Nephelium lappaceum L.) seed fat and antinutrient content of the seed during the fruit fermentation: eﬀect of turning intervals

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Characterization of rambutan (Nephelium lappaceum L.) seed fat and antinutrient content of the seed during the fruit fermentation: eﬀect of turning intervals

The present study investigated the effect of turning intervals on the composition and thermal behavior of rambutan seed fat and anti-nutrient content of the seed during rambutan fruit fermentation. Peeled rambutan fruits were subjected to eight days of fermentation at different turning intervals (no...

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Bibliographic Details
Main Authors:	Chai, Kong Fei, Mohd Adzahan, Noranizan, Karim, Roselina, Rukayadi, Yaya, Mohd Ghazali, Hasanah
Format:	Article
Language:	English
Published:	Academic Press 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/80916/ http://psasir.upm.edu.my/id/eprint/80916/1/RAMBUTAN.pdf

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