Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility.

Foods · 2025 · PMC12691493 · PMID 41375925

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a decreasing trendno p-value reported

In contrast, tamarind pulp exhibited a decreasing trend in digestibility as the digestion phases progressed.

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