Physical and Functional Properties of Roasted Tamarind (tamarindus indica l.)
The objective of this experiment was to evaluate physical and functional properties of the roasted tamarind kernel powder (RTKP), compared to unroasted kernel powder (UTKP). Kernels were roasted at 150 � 160°C for 20 � 25 minutes, dehulled and ground to pass 48 mesh seive. Series of RTKP and UT...
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[Yogyakarta] : Universitas Gadjah Mada
1996
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