Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell
The food-use of the tamarind ( Tamarindus indica L.) fruit produces shell and seeds as by-products. In this work, the effects of the tamarind shell moisture content and the temperature of their extrusion on the dietary fiber content and physiochemical properties, such as water absorption capacity (...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research
2023-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Extrusion-on-the-Functional-Properties-and-Bioactive-Compounds-of-Tamarind,170815,0,2.html |