Loading...

QR Code

Impact of steaming on the white tea in different cultivars

Bibliografiske detaljer
Hovedforfatter:	Ashiq Ali A
Format:	Dissertation
Udgivet:	Coimbatore Upasi Tea Research Foundation 2017
Fag:	Food Science and Technology

Lignende værker

Impact of defferent steaming time in green tea manufacture
af: Dilna Sabu
Udgivet: (2017)

A Comparative Study of Mulberry Leaf Tea and Green Tea
af: Muhammed Shafeeq C.P
Udgivet: (2014)

An Investigative Study of Different Varieties of Tea Leaves Based on Caffeine and Tannin Content
af: Sirajudheen P.K
Udgivet: (2010)

Proximate Composition and Antibacterial Properties of Green Tea and Black Tea : a Comparative study
af: Minhaj M.
Udgivet: (2013)

Impact of defferent fermentation time on the quality of black tea in defferent clones (UPASI-3, UPASI-9 and UPASI-17)
af: Jibin M K
Udgivet: (2017)

Impact of defferent fermentation time on the quality of black tea in defferent clones (UPASI-2, UPASI-21 and UPASI-26)
af: Greshma C.

Assessment of Nutritive Parameters of Milk From Different Breeds of Cows
af: Mazin Mohammed Ali
Udgivet: (2008)

Tea and soluble tea products manufacture
af: Pintauro, N D
Udgivet: (1977)

Evaluation of different banana flour for cookies
af: Aswani R.S
Udgivet: (2017)

Studies on the Physicochemical Properties of Different Types of Coconut Oil
af: Afeefa A.
Udgivet: (2010)

Caffeine Content of Coffee Beans of Different Varieties
af: Basil M.
Udgivet: (2005)

Effect of Differently Treated Soyabean Flour on Quality of Biscuits
af: Hasker E.
Udgivet: (2003)

Studies on Evaluation of Different Cardamom Curing Systems in Kerala
af: Dileep P.V
Udgivet: (2004)

Variation of Capsaicin Content in Different Morphotypes of Capsicum Annum
af: Afsal O.M
Udgivet: (2014)

Development and physicochemical analysis of white bread fortified with plantain stem (musa paradisiaca)
af: Nirmal Nath G.S
Udgivet: (2016)

Development of Different Variety of Coconut Chips and Evaluation of Quality Parameters
af: Hariprabha T.P
Udgivet: (2008)

Insecticide Residue Analysis in Different Foods and Packaged Drinking Water
af: Hafeeda P.
Udgivet: (2003)

Development of Different Varieteis of Coconut Toffees and Evaluation of Quality Parameters
af: Satheesh O.
Udgivet: (2008)

Comparative Assay of Iron and Sugar Content in Different Types of Jaggeries
af: Shababna C.
Udgivet: (2015)

Studies on the Esterification of Phytosterolswith Fish Oil Using Different Catalysts and Conditions
af: Umeshkumar K.P
Udgivet: (2005)

A Comparative Study on Antioxidant Activities of Different Varieties of Solanum Melongena
af: Abdul Nasar P.
Udgivet: (2008)

Shelf Life Evaluvation of Air and Vaccum Packed Indian White Prawns During Chilled Storage Fenneropenaeus Indicus
af: Princy K.S
Udgivet: (2012)

Variation in Content and Chemical Profiles of Protein in Baby Foods for Different Age Group
af: Shaheeda K.K
Udgivet: (2015)

Drying Characteristics of Nutmeg and Mace Dried Under Different Methods and its Qality Evaluation myristica fragrans
af: Desmond Joseph
Udgivet: (2014)

Development of Smoked Tuna Products in Different Media Using Coconut Husk in Indigenous Retortable Pouches
af: Rajitha R.
Udgivet: (2005)

Studies on Antioxidant Activity of Different Extracts of Pomegranate Peel and Seed and Rose Apple in In Vitro Model System
af: Rakesh N.K
Udgivet: (2005)

Tea processing
af: Werkhoven,J
Udgivet: (1988)

Comparative study of different cooking methods on the quality characteristics of ready to fry fish roll during chilled storage
af: Amina K.M
Udgivet: (2016)

Development of Coated Products from Anchovy Using Different Breading Materials and Quality Evaluation During Chilled Storage Anchoviella spp.
af: Jinesh V.Gopal
Udgivet: (2009)

Shelf Life Studies of Ready to Eat and Ready to Fry Dried Contiment Incorporated Anchovies (Stolephorus Indicus) in Different Types of Packaging Materials
af: Vrinda P.K
Udgivet: (2010)

Studies on the Effect of Different Packaging on the Quality and Storage Stability of Ready-To-Eat Fried Wafer Prepared from Rohu(Labeo Rohita) Filleting Waste Labeo Rohita
af: Marsheena T.K
Udgivet: (2009)

The Quality Characteristics of Fruit Bar Developed from Papaya Fruit, Pretreated and Stored at Low Temperature Conditions carica papaya L.
af: Ibrahim Ali C.
Udgivet: (2011)

Development of probiotic strawberry shrikhand using bougainvillea glabra as natural colorant
af: Dhilsha C. Ali
Udgivet: (2016)

Changes in Quality Parameters of Frozen Tuna Burger Packed in Thermoformed Polypropylene Containers
af: Fousiq Ali N.M
Udgivet: (2010)

Food authentication : management, analysis and regulation
af: Georgiou, Constantinos A.
Udgivet: (2017)

Advances in Thermal and Non-Thermal Food Preservation /
Udgivet: (2007)

Development of Battered and Breaded Fillets from Croaker and its Frozen Storage Study
af: Shabeerali A.
Udgivet: (2006)

Standardization and chemical examination of newly developed jackfruit bread
af: Swathi A.
Udgivet: (2016)

Study on the Quality Changes in Ice Storage of Mullet
af: Nisha A
Udgivet: (2006)

Implimentation of Quality Assurance in Chhana Based Sweets with Particular Reference to HACCP System
af: Sakeer A.
Udgivet: (2006)