BHATTARAI, S.; KARKI, S.; SHANKAR JOSHI, H. 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, [S. l.], v. 13, n. 13, p. 6–13, 2022. DOI: 10.3126/jfstn.v13i13.68497. Disponível em: https://nepjol.info/index.php/JFSTN/article/view/68497. Acesso em: 21 nov. 2024.