Bhattarai, S., Karki, S., & Shankar Joshi, H. (2022). Effect of roasting and soaking on Proximate Composition, Anti-nutritional, Antioxidant and Antimicrobial properties of Tamarind Seed Powder. Journal of Food Science and Technology Nepal, 13(13), 6–13. https://doi.org/10.3126/jfstn.v13i13.68497