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http://hdl.handle.net/123456789/7636| Title: | Optimisation of process parameters for preparation of flavoured instant green tea |
| Authors: | Santhi Mary, Mathew Sankalpa, K B |
| Keywords: | Green tea HPLC Epigallocatechin gallate Sesquiphellandrene Polyphenol oxidase Caffeine Camellia sinensis Maltodextrin concentration Catechins Zingiber officinale Ocimum sanctum Tulsi Ginger |
| Issue Date: | 2017 |
| Publisher: | Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology, Tavanur |
| URI: | http://hdl.handle.net/123456789/7636 |
| 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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