Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product

International Food Research Journal

Volumn 21, Issue 1, 2014, Pages 25-31

  Issara, U ^a   Zzaman, W ^b,c   Yang, T A ^b  

^a MAE FAH LUANG UNIVERSITY   (Thailand)

^b Universiti Sains Malaysia   (Malaysia)

^c SHAHJALAL UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Bangladesh)

Author keywords

Chocolate manufacturing; Cocoa butter substitute; Nephelium lappaceum Linn; Rambutan seed fat

Indexed keywords

EID: 84894078841     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Short Survey

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