Optimisation of process parameters for preparation of flavoured instant green tea

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