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http://hdl.handle.net/123456789/7636Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Santhi Mary, Mathew | - |
| dc.contributor.author | Sankalpa, K B | - |
| dc.date.accessioned | 2020-05-21T07:04:03Z | - |
| dc.date.available | 2020-05-21T07:04:03Z | - |
| dc.date.issued | 2017 | - |
| dc.identifier.sici | 173980 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/7636 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur | en_US |
| dc.subject | Green tea | en_US |
| dc.subject | HPLC | en_US |
| dc.subject | Epigallocatechin gallate | en_US |
| dc.subject | Sesquiphellandrene | en_US |
| dc.subject | Polyphenol oxidase | en_US |
| dc.subject | Caffeine | en_US |
| dc.subject | Camellia sinensis | en_US |
| dc.subject | Maltodextrin concentration | en_US |
| dc.subject | Catechins | en_US |
| dc.subject | Zingiber officinale | en_US |
| dc.subject | Ocimum sanctum | - |
| dc.subject | Tulsi | - |
| dc.subject | Ginger | - |
| dc.title | Optimisation of process parameters for preparation of flavoured instant green tea | en_US |
| dc.type | Thesis | en_US |
| Appears in Collections: | PhD Thesis | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 173980.pdf | 48.76 MB | Adobe PDF | View/Open |
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