Effect of roasting on physicochemical, functional, thermal, pasting, and structural properties of tamarind seed powder
The impact of different roasting conditions on the nutritional profile, physical, functional, thermal, pasting properties, morphology, crystallinity, and functional groups of tamarind seed powder (TSP) was investigated. Roasting treatment enhanced ash, carbohydrate, fat, and flavonoid content (2.21...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24002296 |
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