Durian leather: Development, properties and storage stability

Journal of Food Quality

Volumn 19, Issue 6, 1996, Pages 479-489

  Irwandi, ^a   Che Man, Yaakob B ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

DURIO ZIBETHINUS;

EID: 0039712649     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1996.tb00443.x     Document Type: Article

References (13)

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3. ANONYMOUS. 1982. The Oxoid Manual, 5th Ed. pp. 256-257. Oxoid Limited Wade Road, Basingstoke Hamphire RG 24 OPW.AOAC. 1984. Official Methods of Analysis, 14th Ed. pp. 251, 413-428, Association of Official Analytical Chemists, Washington D.C.
4. BALDRY, J., DOUGAN, J. and HOWARD, G.E. 1972. Volatile Flavoring Constituents of Durian. Phytochem. 11, 2081-2084.
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7. KWEE, L.T. and SIJAM, K. 1990. Penyakit Tanaman Durian. p. 5, Dewan Bahasa Dan Pustaka, Kuala Lumpur.
8. LARMOND, E. 1977. Laboratory Methods for Sensory Evaluation of Food. Publication 1637, 74 pp. Canada Department of Agriculture, Ottawa, Canada.
9. RAAB, C. and OEHLER, N. 1976. Making Dried Fruit Leather. Fact Sheet 232. pp. 1-2, Oregon State University Ext. Service.
10. RANGANNA, S. 1977. Manual of Analysis of Fruit and Vegetable Products. pp. 18-20, 94-95, Tata McGraw-Hill Publishing Co, New Delhi.
11. ROCKLAND, L.B. and NISHI, S.K. 1980. Influence of water activity on food quality and storage. Food Technol. 34, 43-47.
12. STEEL, R.G.D. and TORRIE, J.H. 1980. Principles and Procedures of Statistics. pp. 137-194, McGraw Hill Book Co., New York.
13. TEE, E.S., MOHD. ISMAIL, N., AZUDIN, M.N. and KHADIJAH, I. 1988. Nutrient Composition of Malaysian Food. p. 71, National Subcommitte on Protein. Food Habits Res. Develop. Kuala Lumpur.