Work

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

Year: 2014

Type: article

Source: International Food Research Journal

Authors: Utthapon Issara, Wahidu Zzaman, Tajul A. Yang

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2187819963

FWCI: 4.056

Cites: 41

Cited by: 41

Related to: 10