Physicochemical properties of rambutan seed fat / Nadya Hajar [et al.]

• Main Authors: Mohamad, Naemaa, Tokiman, Azlin, Abdul Rahim, Hasvenda, Munawar, Nursabrina, Sani, Najihah, Mayuddin, Fathin Khairunnisa, Azman, Noorrashikin, Nosarimy, Illiyina Syafinaz, Md Yatim, Noor Shahirah, Abd Rashid, Mohamad Iqmal, Shahrizan, Nur Shahieerah
• Format: Article
• Language: English
• Published: Universiti Teknologi MARA, Negeri Sembilan 2017
• Subjects: Seeds. Seed technology; Fruit and fruit culture; Food processing and manufacture
• Online Access: http://ir.uitm.edu.my/id/eprint/29465/1/29465.pdf; http://ir.uitm.edu.my/id/eprint/29465/; https://nsembilan.uitm.edu.my/joacns/
• Institution: Universiti Teknologi Mara

Rambutan (Nephelium lappaceum L.) fruit is abundantly present in Malaysia. It is a seasonal fruit that present twice a year. It has short shelf life at ambient temperature has contributed to fruit wastage. Thus, the initiative of producing canned rambutan is an innovation that makes rambutan fruit...