Tamarind seed: Properties, processing and utilization

Critical Reviews in Food Science and Nutrition

Volumn 48, Issue 1, 2008, Pages 1-20

  Kumar, Chandini S ^a   Bhattacharya, Sila ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Flow behavior; Kinetics; Physical properties; Roasting; Tamarind seed; Testa; TKP

Indexed keywords

FOOD ADDITIVE; GLUCAN; UNCLASSIFIED DRUG; XYLAN; XYLOGLUCAN;

ARTICLE; CHEMISTRY; DRUG INDUSTRY; FOOD INDUSTRY; INDUSTRIAL WASTE; INDUSTRY; NUTRITIONAL VALUE; PAPER; PHYSICAL CHEMISTRY; PLANT SEED; TAMARIND; TEXTILE INDUSTRY; ULTRASTRUCTURE;

CHEMISTRY, PHYSICAL; DRUG INDUSTRY; FOOD ADDITIVES; FOOD INDUSTRY; GLUCANS; INDUSTRIAL WASTE; INDUSTRY; NUTRITIVE VALUE; PAPER; SEEDS; TAMARINDUS; TEXTILE INDUSTRY; XYLANS;

CORCHORUS CAPSULARIS; TAMARINDUS INDICA;

EID: 39349115664     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390600948600     Document Type: Article

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