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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)

Mots clés AGROVOC
aegle marmelos aloe barbadensis aloe vera bael consumers organoleptic analysis processing quality sensory evaluation storage tea tea industry
Informations bibliographiques
Pagination
p. 680-687
D'autres materias
Functional drink; During storage; Nam matoom; Bael tea; Quality controls; Herbal tea
Langue
anglais
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
Conférence
56. Kasetsart University Annual Conference, Bangkok (Thailand), 30 Jan-2 Feb 2018
2019-01-15
AGRIS AP
Fournisseur de données

Cette notice bibliographique a été fournie par Kasetsart University

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens
http://kukr.lib.ku.ac.th/db/kukr/search_detail/dowload_digital_file/384471/109333
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