A promising new tamarind selection-lakshamana : Linking biodiversity with livelihood
Tamarind is a well-known commodity of Indian cuisine having medicinal and industrial uses. It is a nutritious tree crop of widespread occurrence growing on marginal lands in semi-arid and sub-humid tropical climates of India, making it highly valuable in ensuring food security for rural poor. Given...
Autors principals: | C Kanupirya, G Karunakaran, P Singh |
---|---|
Format: | Article |
Idioma: | English |
Publicat: |
Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2020-12-01
|
Col·lecció: | Journal of Horticultural Sciences |
Matèries: | |
Accés en línia: | https://jhs.iihr.res.in/index.php/jhs/article/view/952 |
Ítems similars
-
Biochemical, sensory and storage ability assessment of different tamarind drink formulations
per: Bejoya Das Tumpa, et al.
Publicat: (2021-06-01) -
Standardization of Recipes for Tamarind Paste and Squash
per: Archana Pattar
Publicat: (2013-12-01) -
Synthesis and characterization of carboxymethyl tamarind
per: Shunwei WU, et al.
Publicat: (2015-10-01) -
Production of tamarind powder by drum dryer using maltodextrin and Arabic gum as adjuncts
per: Weerachet Jittanit, et al.
Publicat: (2011-02-01) -
The Application of Tamarind Kernel Powder in the Mango Sauce
per: koosamart Wayu, et al.
Publicat: (2016-01-01)