Development of Butterfly Pea Flower as Condiment for Snack Product

The purposes of this thesis were to develop a condiment using the butterfly pea flower and check its stability in 1 month shelf-life storage. the study searched for an appropriate drying method, co…

Flavour science : recent advances and trends

Edition

-

ISBN/ISSN

9780444527424

Collation

xxiii, 637 p. : ill. ; 30 cm.

Series Title

Developments in food science 43

Call Number

664.5 Fla

Food flavour technology

Edition

-

ISBN/ISSN

9781405185431

Collation

xiv, 360 p. : ill. ; 30 cm.

Series Title

-

Call Number

664.5 Foo

Modifying flavour in food

Edition

-

ISBN/ISSN

9781845690748

Collation

xii, 283 p. : ill. ; 30 cm.

Series Title

-

Call Number

664.5 Mod

Biotechnology in flavor production

Edition

-

ISBN/ISSN

9781405156493

Collation

x, 214 p. : ill. ; 30 cm.

Series Title

-

Call Number

660.6 Bio

Biotechnology in flavor production

Edition

-

ISBN/ISSN

9781405156493

Collation

1 online resource (214 p.)

Series Title

-

Call Number

660.6 Bio

Food flavour technology

Edition

2

ISBN/ISSN

9781405185431

Collation

1 online resource (360 p.)

Series Title

-

Call Number

664.5 Foo

Flavour science recent advances and trends

Edition

-

ISBN/ISSN

9780444527424

Collation

1 online resource (637 p.)

Series Title

-

Call Number

664.5 Fla

Modifying flavour in food

Edition

-

ISBN/ISSN

9781845690748

Collation

1 online resource (283 p.)

Series Title

-

Call Number

664.5 Mod