Bhattarai, S., Karki, S. and 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), pp. 6–13. doi: 10.3126/jfstn.v13i13.68497.