This article is a short version of the bachelors thesis of Bahandi. The nutritive value of the durian seed is determined, specifically, the percent water, carbohydrate, fat, protein and ash content as well as the gluten forming capacity of the starch obtained from the seed.
Info
| Type of Material | Unpublished |
| Research Publication Address | WMSU Research Journal 7(2):3-12 |
| Year Published | 1984 |
| Author | BAHANDI, Evelyn P., 1984. |
| Research Location | Western Mindanao State University WMSU |