Optimisation of process parameters for preparation of flavoured instant green tea

Simple item page
dc.contributor.advisorSanthi Mary, Mathew
dc.contributor.authorSankalpa, K B
dc.date.accessioned2020-05-21T07:04:03Z
dc.date.available2020-05-21T07:04:03Z
dc.date.issued2017
dc.identifier.sici173980en_US
dc.identifier.urihttp://hdl.handle.net/123456789/7636
dc.language.isoenen_US
dc.publisherDepartment of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanuren_US
dc.subjectGreen teaen_US
dc.subjectHPLCen_US
dc.subjectEpigallocatechin gallateen_US
dc.subjectSesquiphellandreneen_US
dc.subjectPolyphenol oxidaseen_US
dc.subjectCaffeineen_US
dc.subjectCamellia sinensisen_US
dc.subjectMaltodextrin concentrationen_US
dc.subjectCatechinsen_US
dc.subjectZingiber officinaleen_US
dc.subjectOcimum sanctum
dc.subjectTulsi
dc.subjectGinger
dc.titleOptimisation of process parameters for preparation of flavoured instant green teaen_US
dc.typeThesisen_US

Files

Original bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
173980.pdf
Size:
47.62 MB
Format:
Adobe Portable Document Format
Description:
Download

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

PhD Thesis