Optimisation of Process Parameters for Preparation of Flavoured Instant Green Tea

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TextPublication details: Tavanur 2017 DEPARTMENT OF FOOD AND AGRICULTURAL PROCESS ENGINEERINGDescription: 216Report number: T 389DDC classification:

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Summary: Optimization of Process Parameters for Preparation of Flavoured Instant Green Tea. doctor of philosophy

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Item type	Current library	Collection	Call number	Status	Notes	Barcode
Theses	KAUAET Reference	Reference	664 San/OP (Browse shelf(Opens below))	Not for loan	PhD Thesis	T 389

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Previous	664 RAN/DE Development and Evaluation of a Vacuum Frying System for Banana Chips (Musa spp.)	664 SAF/OP Optimization of microwave Assisted Process for Extraction of Nutmeg Seed Essential Oil	664 SAI/DE Development and performance evaluation of a solar dryer of copra	664 San/OP Optimisation of Process Parameters for Preparation of Flavoured Instant Green Tea	664 SAR/DE Development And Quality Evaluation of Microencapsulated Banana Pseudostem Juice Powder	664 SAR/ST Studies on micro encapsulation of vanilla extract	664 SAR/TR Transport properties of foods /	Next

Optimization of Process Parameters for Preparation of Flavoured Instant Green Tea. doctor of philosophy

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