HIGHLIGHTS
- who: Abdur Razzak et al. from the Bangladesh Institute of Research and Training on Applied Nutrition (BIRTAN) Regional Office, Sunamganj, Bangladesh Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh have published the paper: Effect of Thermal Processing on Physicochemical and Antioxidant Properties of Raw and Cooked Moringa oleifera Lam . Pods, in the Journal: International Journal of Food Science of 16/Nov/2022
- what: The aim of this research was to observe how the thermal temperature affected the antioxidant and physicochemical qualities of thermally-processed Moringa oleifera Lam. pods . . .
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