Lokasi: Physical Chemical Properties of Fermented and Roasted Rambutan Seed Fat (RSF) as A Potential Source of Cocoa Butter Replacer

Main Authors:	Khairy.H, Luma; Food Technology, School of Industrial Technology, University Sains Malaysia, Minden 11800 Pulau Pinang Malaysia Department of Food Science, School of Agriculture, University of Baghdad, Baghdad- Iraq, Saadoon, Fered; Food Technology, School of Industrial Technology, University Sains Malaysia, Minden 11800 Pulau Pinang Malaysia Department of Quality control, General Company for Grain Processing, Ministry of trade, Baghdad, Iraq, Varastegani, Boshra; Food Technology, School of Industrial Technology, University Sains Malaysia, Minden 11800 Pulau Pinang Malaysia, Yang, Tajul A.; Food Technology, School of Industrial Technology, University Sains Malaysia, Minden 11800 Pulau Pinang Malaysia, Zzaman, Wahidu; Food Technology, School of Industrial Technology, University Sains Malaysia, Minden 11800 Pulau Pinang Malaysia Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
Format:	Article info application/pdf eJournal
Bahasa:	eng
Terbitan:	International Journal on Advanced Science, Engineering and Information Technology , 2017
Subjects:	Rambutan seed Cocoa butter Texture Thermal stability Fatty acid composition
Online Access:	http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/1066 http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/1066/pdf_311

Koleksi	International Journal on Advanced Science, Engineering and Information Technology
Gedung	Indonesian Society for Knowledge and Human Development
Institusi	Indonesian Society for Knowledge and Human Development
Kota	-
Provinsi	DKI JAKARTA
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