Effect of tamarind ( Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice-Reference-Cited by-同舟云学术

Effect of tamarind ( Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice

Published:2015-11-18 Issue:4 Volume:4 Page:494-507
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Natukunda Sheilla¹,Muyonga John H.¹,Mukisa Ivan M.¹

Affiliation:

1. School of Food Technology, Nutrition & Bioengineering Makerere University P.O. Box 7062 Kampala Uganda

Funder

Styrelsen för Internationellt Utvecklingssamarbete

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.311

Reference68 articles.

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4. Phenolic content and antioxidant activity of selected Ugandan traditional medicinal foods

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