Formulation of bael tea with aloe vera and its physiochemical changes after thermal processing
2018
Atittaya Tandhanskul(Assumption University, Bangkok (Thailand). Faculty of Biotechnology. Department of Food Technology) E-mail:[email protected] | Clara Stella Renata Widianarko(Assumption University, Bangkok (Thailand). Faculty of Biotechnology. Department of Food Technology)
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Bibliographic information
Pagination
p. 680-687
Other Subjects
Functional drink; During storage; Nam matoom; Bael tea; Quality controls; Herbal tea
Language
English
Note
Summary (En)
Type
Conference; Summary; Non-Conventional
Source
Proceedings of 56th Kasetsart University Annual Conference: Science and Genetic Engineering, Architecture and Engineering, Agro-Industry, Natural Resources and Environment. Kasetsart University, Bangkok (Thailand) Office of the Higher Education Commission, Bangkok (Thailand) Ministry of Education, Bangkok (Thailand) Ministry of Agriculture and Cooperatives, Bangkok (Thailand) Ministry of Science and Technology, Bangkok (Thailand) Ministry of Natural Resources and Environment, Bangkok (Thailand) Ministry of Digital Economy and Society, Bangkok (Thailand) National Research Council of Thailand, Bangkok (Thailand) The Thailand Research Fund, Bangkok (Thailand). Bangkok (Thailand), 2018. ISBN 978-616-278-434-7. p. 680-687
Conference
56. Kasetsart University Annual Conference, Bangkok (Thailand), 30 Jan-2 Feb 2018
2019-01-15
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Data Provider
This bibliographic record has been provided by Kasetsart University
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