Corrigendum to application of tamarind (Tamarindus indica L.) kernel powder as a functional ingredient in chocolate: Process optimization and multidimensional characterization [Food and Humanity 6 (2026) 1–13/100988]

Food and Humanity 2026 Open access

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Authors: Nitigya Verma, Pushpanjali Purohit, Ankita Dobhal, Richa Bhtoya, Ritesh Mishra, Sumit Jadaun, SH Akbari, Sanjay Kumar

DOI: 10.1016/j.foohum.2026.101033

Cited by: 0

Fields of Study & Subjects

Food Chemistry and Fat Analysis Microencapsulation and Drying Processes Phytochemicals and Antioxidant Activities