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Nutritional value and functional properties of leaves, petioles and roasted kernels of Tamarindus indica L. from Benin

Rose E. Kanfon, Flora J. Chadare, C. Pascal Agbangnan D., Paulin Azokpota

American Journal of Food Science and Technology. 2023, 11(2), 61-69 doi:10.12691/ajfst-11-2-6
  • Figure 1. Photos of some foods derived from Tamarindus indica L.
  • Figure 2. Technology for the production of powder from the leaves and petioles of Tamarindus indica L.
  • Figure 3. Technology of production of almond flour from roasted seeds of Tamarindus indica L.