Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit
A novel way to reduce rambutan wastage is to ferment the fruit and valorise the seed post-fermentation into other food products and ingredients. Hence, the objective of this study was to investigate the physicochemical properties of rambutan seed during solid-state fermentation of the fruit. Peeled...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
IFRJ, Faculty of Food Science & Technology, UPM
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/87184/ http://www.ifrj.upm.edu.my/volume-27-2020.html |
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