Optimisation of Process Parameters for Preparation of Flavoured Instant Green Tea
By: SANKALPA K.B
.
Contributor(s): Dr. Santhi Mary Mathew (Guide).
Material type: 
BookPublisher: Tavanur 2017 DEPARTMENT OF FOOD AND AGRICULTURAL PROCESS ENGINEERING Description: 216.Report number: T 389DDC classification: Online resources: Click here to access online Summary: Optimization of Process Parameters for Preparation of Flavoured Instant Green Tea. doctor of philosophy
| Item type | Current location | Collection | Call number | Status | Notes | Date due | Barcode |
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Theses
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur Reference | Reference Book | 664 San/OP (Browse shelf) | Available | PhD Thesis | KAU_KCAEFT-T 389 |
Optimization of Process Parameters for Preparation of Flavoured Instant Green Tea. doctor of philosophy
Optimization of Process Parameters for Preparation of Flavoured Instant Green Tea. doctor of philosophy
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