Storge stability studies on powdered dried banaba leaves (Lagerstroemia Speciosa (L.) Pers.)
The effects of different blanching time (0.3 and 6 min) and drying temperature (40, 60 and 80°C) on storage stability and sorption isotherm properties of dried powdered banaba leaves used for the production of tea were studied. Results showed that banaba leaves that where blanched for 6 min and drie...
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| Format: | Thesis |
| Language: | English |
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1995.
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