Effect of tamarind ( Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice.

Autor: Natukunda, Sheilla¹, Muyonga, John H.¹, Mukisa, Ivan M.¹

Publikováno v: Food Science & Nutrition. Jul2016, Vol. 4 Issue 4, p494-507. 17p.

Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice.

Autor: Natukunda S; School of Food Technology, Nutrition & Bioengineering Makerere University P.O. Box 7062 Kampala Uganda., Muyonga JH; School of Food Technology, Nutrition & Bioengineering Makerere University P.O. Box 7062 Kampala Uganda., Mukisa IM; School of Food Technology, Nutrition & Bioengineering Makerere University P.O. Box 7062 Kampala Uganda.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2015 Nov 18; Vol. 4 (4), pp. 494-507. Date of Electronic Publication: 2015 Nov 18 (Print Publication: 2016).