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Tantakasem, Sirinard (1999) Properties of Flour from Durian Seeds and Its Application. Other. University of the Thai Chamber of Commerce. (Submitted)

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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.

Item Type: Monograph (Other)
Subjects: Science and Technology > Food Science and Technology
Divisions: School > School of Science and Technology
Depositing User: Rungkit Suwanpanichkul
Date Deposited: 16 Jun 2014 16:07
Last Modified: 23 Jun 2014 20:19
URI: http://eprints.utcc.ac.th/id/eprint/1352

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