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|Title:||Properties of Flour from Durian Seeds and Its Application||Authors:||Tantakasem, Sirinard||Issue Date:||1999||Publisher:||University of the Thai Chamber of Commerce
University of the Thai Chamber of Commerce
|Source:||Sirinard Tantakasem (1999) Properties of Flour from Durian Seeds and Its Application.||Abstract:||The aim of this work was to produce flour from Durian seeds and to study the various properties of the flour. The following properties were determined: size and shape of starch granule, Brabender viscosity pattern, amount of amylose, water binding capacity, solubility and swelling power, color values and chemical compositions. Durian seeds flour has been used to study for the utilization in butter cake and cookie products.||URI:||https://scholar.utcc.ac.th/handle/6626976254/452||Rights:||This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.|
|Appears in Collections:||ST: Research Reports|
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