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Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit.
Chai, Kong Fei; Chang, Lee Sin; Adzahan, Noranizan Mohd; Karim, Roselina; Rukayadi, Yaya; Ghazali, Hasanah Mohd.
Afiliación
  • Chai KF; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: chaikongfei@gmail.com.
  • Chang LS; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: lixinc@hotmail.com.
  • Adzahan NM; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: noraadzahan@upm.edu.my.
  • Karim R; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: rosaz@upm.edu.my.
  • Rukayadi Y; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: yaya_rukayadi@upm.edu.my.
  • Ghazali HM; Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: hasanah@upm.edu.my.
Food Chem ; 271: 298-308, 2019 Jan 15.
Article en En | MEDLINE | ID: mdl-30236681
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Sapindaceae / Manipulación de Alimentos Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Sapindaceae / Manipulación de Alimentos Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido