Optimization of Value Added Products from under-Utilized Tamarind Kernel Powder
B. Farhat Sultana, R. Vijayalakshmi, P. S. Geetha & M. L. Mini · European Journal of Nutrition & Food Safety · 2020
Aim: To develop value added products from Tamarind kernel powder (TKP). Place and Duration of Study: Department of Food Science and Nutrition, Community Science College and Research Institute, Madurai. Methodology: The nutritional value of TKP and the potential of TKP as a food...
Open access
Research Article
10.9734/ejnfs/2020/v12i1130314