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Effects of boiling and peeling treatments on the physicochemical properties of Durian (Durio zibethinus) seed flour

Yıl 2025, Cilt: 29 Sayı: 2, 345 - 355, 16.06.2025

Nafisah Eka Puteri , Muhammad Irfan Febriansyah

https://doi.org/10.29050/harranziraat.1669955

Öz

Durian (Durio zibethinus) seed flour represents an underutilized byproduct with significant potential for food applications. This study systematically evaluated how boiling and peeling pre-treatments affect the physicochemical properties of durian seed flour using a factorial completely randomized design with four treatments: boiled-peeled (BP), boiled-unpeeled (BUP), unboiled-peeled (UBP), and unboiled-unpeeled (UBUP). Results revealed that boiling significantly increased cohesiveness (Carr Index: 16.67% in BP vs 6.67% in UBUP) and thermal stability (peak temperature: 144.67°C in BP vs 26.87°C in UBUP) through starch gelatinization, while reducing flowability. Skin removal improved lightness (L* = 87.11 in UBP vs 60.02 in BUP) and flow properties. Unpeeled flours exhibited superior functional properties, with UBUP showing the highest water solubility (0.16%) and foam stability (94.44%), attributed to preserved seed coat polysaccharides and amphiphilic compounds. Thermal analysis confirmed boiling-induced structural stabilization, whereas unboiled-unpeeled flour displayed anomalous low transitions, suggesting enzymatic degradation. Color analysis aligned with consumer preferences, as peeled flours (UBP, BP) achieved higher lightness (L* > 83) compared to unpeeled counterparts (L* < 71). The study demonstrates that processing methods dictate flour functionality: peeled flours are optimal for visual quality and flowability, while unpeeled variants excel in foaming and solubility. These findings provide critical insights for tailoring durian seed flour production to specific applications, bridging the gap between agricultural waste valorization and functional ingredient development. Future research should explore protein isolation techniques and industrial-scale processing to fully exploit this sustainable resource.

Anahtar Kelimeler

Boiling Durian seed flour Peeling

Kaynakça

  • Alabi, A. O., Babalola, K. A., Elutilo, O. O., and Adeoti, O. A. (2016). Comparative evaluation of properties of tigernuts and cocoyam starches. Sci. Eng. Perspect, 11, 1-13.
  • Baraheng, S., and Karrila, T. (2019). Chemical and functional properties of durian (Durio zibethinus Murr.) seed flour and starch. Food Bioscience, 30, 100412. https://doi.org/10.1016/j.fbio.2019.100412
  • Buzera, A., Gikundi, E., Orina, I., and Sila, D. (2022). Effect of pretreatments and drying methods on physical and microstructural properties of potato flour. Foods, 11(4), 507.
  • Cahyani, D. A., and Hakim, L. (2017). Pengaruh perebusan dan perendaman pada proses pengolahan tepung biji durian. Jurnal Ilmiah Media Agrosains, 3(1), 19-22.
  • Changade, S. P., Bhandari, P. N., Chapake, J. S., and Shinde, N. W. (2009). Foaming in Food Systems. 28(1).
  • Dang, B., Zhang, W. G., Zhang, J., Yang, X. J., and Xu, H. D. (2022). Effect of thermal treatment on the internal structure, physicochemical properties and storage stability of whole grain highland barley flour. Foods, 11(14), 2021.
  • Dent, T., LeMinh, A., and Maleky, F. (2024). Comparison of Colorimetric Methods for Measuring the Solubility of Legume Proteins. Gels, 10(9), 551.
  • Farkas, G., Nagy, S., Dévay, A., Széchenyi, A., and Pál, S. (2024). Real-Time Cone-Growth Model for Determination of Pharmaceutical Powder Flow Properties. Pharmaceutics, 16(3), Article 3. https://doi.org/10.3390/pharmaceutics16030405
  • González-Pérez, S., Vereijken, J. M., van Koningsveld, G. A., Gruppen, H., and Voragen, A. G. J. (2005). Formation and Stability of Foams Made with Sunflower (Helianthus annuus) Proteins. Journal of Agricultural and Food Chemistry, 53(16), 6469-6476. https://doi.org/10.1021/jf0501793
  • Humaira, H., and Faisal, E. (2023). Pemanfaatan Tepung Biji Durian dan Tepung Ikan Duo Dalam Pembuatan Roti: Utilization of Durian Seed Flour and Duo Fish Meal in Making Bread. Jurnal Pengabdian Masyarakat: Svasta Harena, 2(2), 56-60.
  • İkinci, A., Mamay, M., Unlu, L., Bolat, I., and Ercisli, S. (2014). Determination of heat requirements and effective heat summations of some pomegranate cultivars grown in Southern Anatolia. Erwerbs-Obstbau, 56(4), 131-138. https://doi.org/10.1007/s10341-014-0220-8
  • Khan, A., and Saini, C. S. (2016). Effect of roasting on physicochemical and functional properties of flaxseed flour. Cogent Engineering, 3(1), 1-14.
  • Koyakumaru, T., and Nakano, H. (2016). Thermal Characterization of the Gelatinization of Corn Starch Suspensions with Added Sodium Hydroxide or Urea as a Main Component of Corrugating Adhesives. Journal of Applied Glycoscience, 63(4), 87-98. https://doi.org/10.5458/jag.jag.JAG-2016_003
  • Kusumayanti, H., Handayani, N. A., and Santosa, H. (2015). Swelling power and water solubility of cassava and sweet potatoes flour. Procedia Environmental Sciences, 23, 164-167.
  • Leemud, P., Karrila, S., Kaewmanee, T., and Karrila, T. (2020). Functional and physicochemical properties of Durian seed flour blended with cassava starch. Journal of Food Measurement and Characterization, 14(1), 388-400. https://doi.org/10.1007/s11694-019-00301-6
  • Lestari, T., Nurdiana, N., and Kariani, N. K. (2024). Daya Terima Dan Kandungan Gizi Waffle Substitusi Tepung Biji Durian Dan Tepung Kacang Merah: Daya Terima Dan Kandungan Gizi Waffle Substitusi Tepung Biji Durian Dan Tepung Kacang Merah. Jurnal Berita Kesehatan, 17(2), 70-79.
  • Li, J.-Y., and Yeh, A.-I. (2001). Relationships between thermal, rheological characteristics and swelling power for various starches. Journal of Food Engineering, 50(3), 141-148. https://doi.org/10.1016/S0260-8774(00)00236-3
  • Lin, C.-L., Lin, J.-H., Lin, J.-J., and Chang, Y.-H. (2020). Properties of High-Swelling Native Starch Treated by Heat-Moisture Treatment with Different Holding Times and Iterations. Molecules, 25(23), Article 23. https://doi.org/10.3390/molecules25235528
  • Lisa, M., Lutfi, M., and Susilo, B. (2015). Pengaruh suhu dan lama pengeringan terhadap mutu tepung jamur tiram putih (Plaerotus ostreatus). Journal of Tropical Agricultural Engineering and Biosystems-Jurnal Keteknikan Pertanian Tropis dan Biosistem, 3(3), 270-279.
  • Liu, Y., Chao, C., Yu, J., Wang, S., Wang, S., and Copeland, L. (2020). New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization. Food Chemistry, 318, 126493. https://doi.org/10.1016/j.foodchem.2020.126493
  • Ma, Z., Boye, J. I., Simpson, B. K., Prasher, S. O., Monpetit, D., & Malcolmson, L. (2011). Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours. Food Research International, 44(8), 2534-2544.
  • Muñoz, L. A., Pedreschi, F., Leiva, A., and Aguilera, J. M. (2015). Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties. Journal of Food Engineering, 152, 65-71. https://doi.org/10.1016/j.jfoodeng.2014.11.017
  • Mustofa, M. Z., Asmoro, N. W., and Handayani, C. B. (2024). Physical and Chemical Characteristics of Durian Seed Flour (Durio zibethinus Murr) with Sodium Metabisulfite Soaking. Journal of Food and Agricultural Product, 4(2), 97-107. https://doi.org/10.32585/jfap.v4i2.5855
  • Nani, M., and Krishnaswamy, K. (2021). Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing. International Journal of Food Properties, 24(1), 1529-1547.
  • Nie, Z., Huang, C., Zhao, P., and Fang, C. (2023). Influence of the interparticle friction coefficient on the mechanical behaviour of breakable granular materials with realistic shape. Advanced Powder Technology, 34(11), 104223. https://doi.org/10.1016/j.apt.2023.104223
  • Puteri, N.E., Astawan, M., Palupi, N.S. (2017). Karakteristik tepung tempe larut air. Jurnal Pangan, 26(2), 117-126.
  • Rüegg, R., Schmid, T., Hollenstein, L., and Müller, N. (2022). Effect of particle characteristics and foaming parameters on resulting foam quality and stability. LWT, 167, 113859. https://doi.org/10.1016/j.lwt.2022.113859
  • Sandhu, K. S., and Singh, N. (2007). Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chemistry, 101(4), 1499-1507. https://doi.org/10.1016/j.foodchem.2006.01.060
  • Sibrant, A. L. R., and Pauchard, L. (2017). Effect of the particle interactions on the structuration and mechanical strength of particulate materials. Europhysics Letters, 116(4), 49002. https://doi.org/10.1209/0295-5075/116/49002
  • Srianta, I., Hendrawan, B., Kusumawati, N., and Blanc, P. J. (2012). Study on durian seed as a new substrate for angkak production. International Food Research Journal, 19(3).
  • Thomas, A. L. (2024). A mechanistic framework for the characterisation of cohesive, frictional and interlocking effects on powder flow behaviour. Particuology. https://doi.org/10.1016/j.partic.2024.01.003
  • Vandeputte, G. E., Derycke, V., Geeroms, J., and Delcour, J. A. (2003). Rice starches. II. Structural aspects provide insight into swelling and pasting properties. Journal of Cereal Science, 38(1), 53-59. https://doi.org/10.1016/S0733-5210(02)00141-8
  • Verawati, B., and Yanto, N. (2019). Substitusi tepung terigu dengan tepung biji durian pada biskuit sebagai makanan tambahan balita underweight. Media Gizi Indonesia, 14(1), 106-114.
  • Wang, Y., Shao, S., and Wang, Z. (2019). Effect of Particle Breakage and Shape on the Mechanical Behaviors of Granular Materials. Advances in Civil Engineering, 2019(1), 7248427. https://doi.org/10.1155/2019/7248427
  • Wasan, D., Nikolov, A., and Shah, A. (2004). Foaming-Antifoaming in Boiling Suspensions. Industrial and Engineering Chemistry Research, 43(14), 3812-3816. https://doi.org/10.1021/ie0306776
  • Wibawani, N. S. H., Oppusunggu, R., and Bakara, T. L. (2023). Pengaruh Penambahan Tepung Biji Durian Terhadap Daya Terima Mie Basah Tepung Biji Durian. Media Gizi Ilmiah Indonesia, 1(1), 1-9.
  • Yan, X., McClements, D. J., Luo, S., Liu, C., and Ye, J. (2024). Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications. Carbohydrate Polymers, 340, 122273. https://doi.org/10.1016/j.carbpol.2024.122273
  • Yang, Z. X., Yang, J., and Wang, L. Z. (2012). On the influence of inter-particle friction and dilatancy in granular materials: A numerical analysis. Granular Matter, 14(3), 433-447. https://doi.org/10.1007/s10035-012-0348-x
  • Zheng, Q. J., Yang, R. Y., Zeng, Q. H., Zhu, H. P., Dong, K. J., and Yu, A. B. (2024). Interparticle forces and their effects in particulate systems. Powder Technology, 436, 119445. https://doi.org/10.1016/j.powtec.2024.119445
  • Zhu, Y. D., Wang, Z. Y., Wang, Y., Li, D., and Wang, L. J. (2020). Effect on parboiling processing on structure and thermal properties of highland barley flours. Powder Technology, 364, 145-151.

Durian (Durio zibethinus) Tohum Ununun Fizikokimyasal Özellikleri Üzerine Kaynatma ve Soyma İşlemlerinin Etkileri

Yıl 2025, Cilt: 29 Sayı: 2, 345 - 355, 16.06.2025

Nafisah Eka Puteri , Muhammad Irfan Febriansyah

https://doi.org/10.29050/harranziraat.1669955

Öz

Durian (Durio zibethinus) seed flour represents an underutilized byproduct with significant potential for food applications. This study systematically evaluated how boiling and peeling pre-treatments affect the physicochemical properties of durian seed flour using a factorial completely randomized design with four treatments: boiled-peeled (BP), boiled-unpeeled (BUP), unboiled-peeled (UBP), and unboiled-unpeeled (UBUP). Results revealed that boiling significantly increased cohesiveness (Carr Index: 16.67% in BP vs 6.67% in UBUP) and thermal stability (peak temperature: 144.67°C in BP vs 26.87°C in UBUP) through starch gelatinization, while reducing flowability. Skin removal improved lightness (L* = 87.11 in UBP vs 60.02 in BUP) and flow properties but diminished bioactive compo-nents critical for functionality. Unpeeled flours exhibited superior functional properties, with UBUP showing the highest water solubility (0.16%) and foam stability (94.44%), attributed to preserved seed coat polysaccharides and amphiphilic compounds. Thermal analysis confirmed boiling-induced struc-tural stabilization, whereas unboiled-unpeeled flour displayed anomalous low transitions, suggesting enzymatic degradation. Color analysis aligned with consumer preferences, as peeled flours (UBP, BP) achieved higher lightness (L* > 83) compared to unpeeled counterparts (L* < 71). The study demon-strates that processing methods dictate flour functionality: peeled flours are optimal for visual quality and flowability, while unpeeled variants excel in foaming and solubility. These findings provide critical insights for tailoring durian seed flour production to specific applications, bridging the gap between agricultural waste valorization and functional ingredient development. Future research should ex-plore protein isolation techniques and industrial-scale processing to fully exploit this sustainable re-source.

Anahtar Kelimeler

Kaynatma Durian tohumu unu Soyma

Kaynakça

  • Alabi, A. O., Babalola, K. A., Elutilo, O. O., and Adeoti, O. A. (2016). Comparative evaluation of properties of tigernuts and cocoyam starches. Sci. Eng. Perspect, 11, 1-13.
  • Baraheng, S., and Karrila, T. (2019). Chemical and functional properties of durian (Durio zibethinus Murr.) seed flour and starch. Food Bioscience, 30, 100412. https://doi.org/10.1016/j.fbio.2019.100412
  • Buzera, A., Gikundi, E., Orina, I., and Sila, D. (2022). Effect of pretreatments and drying methods on physical and microstructural properties of potato flour. Foods, 11(4), 507.
  • Cahyani, D. A., and Hakim, L. (2017). Pengaruh perebusan dan perendaman pada proses pengolahan tepung biji durian. Jurnal Ilmiah Media Agrosains, 3(1), 19-22.
  • Changade, S. P., Bhandari, P. N., Chapake, J. S., and Shinde, N. W. (2009). Foaming in Food Systems. 28(1).
  • Dang, B., Zhang, W. G., Zhang, J., Yang, X. J., and Xu, H. D. (2022). Effect of thermal treatment on the internal structure, physicochemical properties and storage stability of whole grain highland barley flour. Foods, 11(14), 2021.
  • Dent, T., LeMinh, A., and Maleky, F. (2024). Comparison of Colorimetric Methods for Measuring the Solubility of Legume Proteins. Gels, 10(9), 551.
  • Farkas, G., Nagy, S., Dévay, A., Széchenyi, A., and Pál, S. (2024). Real-Time Cone-Growth Model for Determination of Pharmaceutical Powder Flow Properties. Pharmaceutics, 16(3), Article 3. https://doi.org/10.3390/pharmaceutics16030405
  • González-Pérez, S., Vereijken, J. M., van Koningsveld, G. A., Gruppen, H., and Voragen, A. G. J. (2005). Formation and Stability of Foams Made with Sunflower (Helianthus annuus) Proteins. Journal of Agricultural and Food Chemistry, 53(16), 6469-6476. https://doi.org/10.1021/jf0501793
  • Humaira, H., and Faisal, E. (2023). Pemanfaatan Tepung Biji Durian dan Tepung Ikan Duo Dalam Pembuatan Roti: Utilization of Durian Seed Flour and Duo Fish Meal in Making Bread. Jurnal Pengabdian Masyarakat: Svasta Harena, 2(2), 56-60.
  • İkinci, A., Mamay, M., Unlu, L., Bolat, I., and Ercisli, S. (2014). Determination of heat requirements and effective heat summations of some pomegranate cultivars grown in Southern Anatolia. Erwerbs-Obstbau, 56(4), 131-138. https://doi.org/10.1007/s10341-014-0220-8
  • Khan, A., and Saini, C. S. (2016). Effect of roasting on physicochemical and functional properties of flaxseed flour. Cogent Engineering, 3(1), 1-14.
  • Koyakumaru, T., and Nakano, H. (2016). Thermal Characterization of the Gelatinization of Corn Starch Suspensions with Added Sodium Hydroxide or Urea as a Main Component of Corrugating Adhesives. Journal of Applied Glycoscience, 63(4), 87-98. https://doi.org/10.5458/jag.jag.JAG-2016_003
  • Kusumayanti, H., Handayani, N. A., and Santosa, H. (2015). Swelling power and water solubility of cassava and sweet potatoes flour. Procedia Environmental Sciences, 23, 164-167.
  • Leemud, P., Karrila, S., Kaewmanee, T., and Karrila, T. (2020). Functional and physicochemical properties of Durian seed flour blended with cassava starch. Journal of Food Measurement and Characterization, 14(1), 388-400. https://doi.org/10.1007/s11694-019-00301-6
  • Lestari, T., Nurdiana, N., and Kariani, N. K. (2024). Daya Terima Dan Kandungan Gizi Waffle Substitusi Tepung Biji Durian Dan Tepung Kacang Merah: Daya Terima Dan Kandungan Gizi Waffle Substitusi Tepung Biji Durian Dan Tepung Kacang Merah. Jurnal Berita Kesehatan, 17(2), 70-79.
  • Li, J.-Y., and Yeh, A.-I. (2001). Relationships between thermal, rheological characteristics and swelling power for various starches. Journal of Food Engineering, 50(3), 141-148. https://doi.org/10.1016/S0260-8774(00)00236-3
  • Lin, C.-L., Lin, J.-H., Lin, J.-J., and Chang, Y.-H. (2020). Properties of High-Swelling Native Starch Treated by Heat-Moisture Treatment with Different Holding Times and Iterations. Molecules, 25(23), Article 23. https://doi.org/10.3390/molecules25235528
  • Lisa, M., Lutfi, M., and Susilo, B. (2015). Pengaruh suhu dan lama pengeringan terhadap mutu tepung jamur tiram putih (Plaerotus ostreatus). Journal of Tropical Agricultural Engineering and Biosystems-Jurnal Keteknikan Pertanian Tropis dan Biosistem, 3(3), 270-279.
  • Liu, Y., Chao, C., Yu, J., Wang, S., Wang, S., and Copeland, L. (2020). New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization. Food Chemistry, 318, 126493. https://doi.org/10.1016/j.foodchem.2020.126493
  • Ma, Z., Boye, J. I., Simpson, B. K., Prasher, S. O., Monpetit, D., & Malcolmson, L. (2011). Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours. Food Research International, 44(8), 2534-2544.
  • Muñoz, L. A., Pedreschi, F., Leiva, A., and Aguilera, J. M. (2015). Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties. Journal of Food Engineering, 152, 65-71. https://doi.org/10.1016/j.jfoodeng.2014.11.017
  • Mustofa, M. Z., Asmoro, N. W., and Handayani, C. B. (2024). Physical and Chemical Characteristics of Durian Seed Flour (Durio zibethinus Murr) with Sodium Metabisulfite Soaking. Journal of Food and Agricultural Product, 4(2), 97-107. https://doi.org/10.32585/jfap.v4i2.5855
  • Nani, M., and Krishnaswamy, K. (2021). Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing. International Journal of Food Properties, 24(1), 1529-1547.
  • Nie, Z., Huang, C., Zhao, P., and Fang, C. (2023). Influence of the interparticle friction coefficient on the mechanical behaviour of breakable granular materials with realistic shape. Advanced Powder Technology, 34(11), 104223. https://doi.org/10.1016/j.apt.2023.104223
  • Puteri, N.E., Astawan, M., Palupi, N.S. (2017). Karakteristik tepung tempe larut air. Jurnal Pangan, 26(2), 117-126.
  • Rüegg, R., Schmid, T., Hollenstein, L., and Müller, N. (2022). Effect of particle characteristics and foaming parameters on resulting foam quality and stability. LWT, 167, 113859. https://doi.org/10.1016/j.lwt.2022.113859
  • Sandhu, K. S., and Singh, N. (2007). Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chemistry, 101(4), 1499-1507. https://doi.org/10.1016/j.foodchem.2006.01.060
  • Sibrant, A. L. R., and Pauchard, L. (2017). Effect of the particle interactions on the structuration and mechanical strength of particulate materials. Europhysics Letters, 116(4), 49002. https://doi.org/10.1209/0295-5075/116/49002
  • Srianta, I., Hendrawan, B., Kusumawati, N., and Blanc, P. J. (2012). Study on durian seed as a new substrate for angkak production. International Food Research Journal, 19(3).
  • Thomas, A. L. (2024). A mechanistic framework for the characterisation of cohesive, frictional and interlocking effects on powder flow behaviour. Particuology. https://doi.org/10.1016/j.partic.2024.01.003
  • Vandeputte, G. E., Derycke, V., Geeroms, J., and Delcour, J. A. (2003). Rice starches. II. Structural aspects provide insight into swelling and pasting properties. Journal of Cereal Science, 38(1), 53-59. https://doi.org/10.1016/S0733-5210(02)00141-8
  • Verawati, B., and Yanto, N. (2019). Substitusi tepung terigu dengan tepung biji durian pada biskuit sebagai makanan tambahan balita underweight. Media Gizi Indonesia, 14(1), 106-114.
  • Wang, Y., Shao, S., and Wang, Z. (2019). Effect of Particle Breakage and Shape on the Mechanical Behaviors of Granular Materials. Advances in Civil Engineering, 2019(1), 7248427. https://doi.org/10.1155/2019/7248427
  • Wasan, D., Nikolov, A., and Shah, A. (2004). Foaming-Antifoaming in Boiling Suspensions. Industrial and Engineering Chemistry Research, 43(14), 3812-3816. https://doi.org/10.1021/ie0306776
  • Wibawani, N. S. H., Oppusunggu, R., and Bakara, T. L. (2023). Pengaruh Penambahan Tepung Biji Durian Terhadap Daya Terima Mie Basah Tepung Biji Durian. Media Gizi Ilmiah Indonesia, 1(1), 1-9.
  • Yan, X., McClements, D. J., Luo, S., Liu, C., and Ye, J. (2024). Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications. Carbohydrate Polymers, 340, 122273. https://doi.org/10.1016/j.carbpol.2024.122273
  • Yang, Z. X., Yang, J., and Wang, L. Z. (2012). On the influence of inter-particle friction and dilatancy in granular materials: A numerical analysis. Granular Matter, 14(3), 433-447. https://doi.org/10.1007/s10035-012-0348-x
  • Zheng, Q. J., Yang, R. Y., Zeng, Q. H., Zhu, H. P., Dong, K. J., and Yu, A. B. (2024). Interparticle forces and their effects in particulate systems. Powder Technology, 436, 119445. https://doi.org/10.1016/j.powtec.2024.119445
  • Zhu, Y. D., Wang, Z. Y., Wang, Y., Li, D., and Wang, L. J. (2020). Effect on parboiling processing on structure and thermal properties of highland barley flours. Powder Technology, 364, 145-151.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Teknolojileri, Gıda Bilimleri (Diğer)
Bölüm Araştırma Makaleleri
Yazarlar

Nafisah Eka Puteri 0000-0002-2196-6934

Muhammad Irfan Febriansyah 0000-0002-4942-4424

Erken Görünüm Tarihi 11 Haziran 2025
Yayımlanma Tarihi 16 Haziran 2025
Gönderilme Tarihi 4 Nisan 2025
Kabul Tarihi 31 Mayıs 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 29 Sayı: 2

Kaynak Göster

APA Puteri, N. E., & Febriansyah, M. I. (2025). Effects of boiling and peeling treatments on the physicochemical properties of Durian (Durio zibethinus) seed flour. Harran Tarım Ve Gıda Bilimleri Dergisi, 29(2), 345-355. https://doi.org/10.29050/harranziraat.1669955
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