Valorization of microwave roasted Tamarindus indica seed in functional biscuit production and effects on rheological and textural properties of biscuit dough

Author:

Bolek SibelORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference31 articles.

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2. Akajiaku LO, Nwosu JN, Onuegbu NC, Njoku NE, Egbeneke CO (2014) Proximate, mineral and anti-nutrient composition of processed (soaked and roasted) Tamarind (Tamarindus indica) seed nut. Curr Res Nutr Food Sci J 2(3):136–145

3. AOAC (2005) Official methods of analysis, 18th edn. Association of Official Analytical Chemists, Arlington, VA

4. Apostol L, Moșoiu C, Iorga CS, Martínez SÁ (2017) Effect of the addition of pumpkin powder on the physicochemical qualities and rheological properties of wheat flour. Romanian Biotechnol Lett

5. Bagheri H (2020) Application of infrared heating for roasting nuts. J Food Qual

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