Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://journal.pan.olsztyn.pl/pdf-170815-93927
Reference105 articles.
1. 1. AACC. 2000. American Association of Cereal Chemists. Approved Methods. 10th edition. Edited by the AACC. Minneapolis, MN, USA.
2. Nutritional composition, functional properties and food applications of millet grains;Abah;Asian Food Science Journal,2020
3. https://doi.org/10.9734/AFSJ/2020/v14i230124
4. Tamarind shell tannin extracts as green corrosion inhibitors of mild steel in hydrochloric acid medium;Abdulmajid;Materials Research Express 6(10) art,2019
5. https://doi.org/10.1088/2053-1591/ab3b87
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