| Type of Material: | Thesis |
| Title: | Membrane processing of black tea extracts |
| Researcher: | Chandini S Kumar |
| Guide: | Subramanian, R |
| Department: | Department of Food Engineering |
| Publisher: | University of Mysore |
| Place: | Mysore |
| Year: | 2011 |
| Language: | Arabic |
| Subject: | Food science | Black tea |
| Dissertation/Thesis Note: | PhD |
| Fulltext: | Shodhganga |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 258093 | |
| 003 | IN-AhILN | |
| 005 | 2019-05-28 06:51:02 | |
| 008 | __ | 150526t2011||||ii#||||g|m||||||||||ara|| |
| 035 | __ | |a(IN-AhILN)th_258093 |
| 040 | __ | |aMYSR_570005|dIN-AhILN |
| 041 | __ | |aara |
| 100 | __ | |aChandini S Kumar|eResearcher |
| 110 | __ | |aDepartment of Food Engineering|bUniversity of Mysore|dMysore |
| 245 | __ | |aMembrane processing of black tea extracts |
| 260 | __ | |aMysore|bUniversity of Mysore|c2011 |
| 502 | __ | |bPhD |
| 518 | __ | |oDate of Notification|d2011 |
| 520 | __ | |aThe thesis was initiated through an exhaustive review of research conducted worldwide towards application of enzymes and membrane technology in the production of ready-to-drink (RTD) black tea beverages. To begin with, the influence of extraction condit |
| 653 | __ | |aFood science |
| 653 | __ | |aBlack tea |
| 700 | __ | |aSubramanian, R|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/10805|yShodhganga |
| 905 | __ | |anotification |
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