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. J Food Sci Technol Nepal [Internet]. 2022 Dec. 31 [cited 2024 Nov. 24];13(13):6-13. Available from: https://nepjol.info/index.php/JFSTN/article/view/68497