Open AccessPhysical Chemical Properties of Fermented and Roasted Rambutan Seed Fat (RSF) as A Potential Source of Cocoa Butter Replacer
Author(s) -
Luma Khairy.H,
Fered Saadoon,
Boshra Varastegani,
Tajul A. Yang,
Wahidu Zzaman
Publication year - 2017
Publication title -
international journal on advanced science, engineering and information technology/international journal of advanced science, engineering and information technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 22
eISSN - 2460-6952
pISSN - 2088-5334
DOI - 10.18517/ijaseit.7.1.1066
Subject(s) - rambutan , food science , stearic acid , chemistry , fatty acid , oleic acid , mesophile , fermentation , palmitic acid , saponin , composition (language) , biology , organic chemistry , biochemistry , medicine , alternative medicine , linguistics , philosophy , pathology , bacteria , genetics