Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah

• Main Authors: Siti Faridah Mohd Amin, Nur Atikah, M.R.L., Lee, Jau Shya, Hasmadi Mamat, Mohd. Rosni Sulaiman, Wolyna Pindi, Noorakmar Ab. Wahab
• Format: Article
• Language: English; English
• Published: Rynnye Lyan Resources 2021
• Subjects: T1-995 Technology (General); TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/31530/1/Physicochemical%20and%20thermal%20properties%20of%20durian%20seed%20flour%20from%20three%20varieties%20of%20durian%20native%20of%20Sabah.pdf; https://eprints.ums.edu.my/id/eprint/31530/2/Physicochemical%20and%20thermal%20properties%20of%20durian%20seed%20flour%20from%20three%20varieties%20of%20durian%20native%20of%20Sabah1.pdf; https://eprints.ums.edu.my/id/eprint/31530/; https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_46__fr-2020-659_siti_faridah_2.pdf; https://doi.org/10.26656/fr.2017.5(4).659

This study was aimed at assessing the physicochemical and thermal properties of flour, acquired from the seeds of three native Sabah durian species. The three-durian species concerned are the Dalit, Sukang and Pulu. Flour deriving from the seeds of the dalit (DDSF), sukang (DSSF) and pulu (DPSF) dur...