Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/199
Title: Studies on the development of flavour in coconut and oil palm kernel on heating
Authors: Jayalekshmy, A
Mathew, A G
Keywords: Maillard reaction
Coconut
Oil palm Kernel
Carbohydrates
Proteins
Hydrodistillation
TLC analysis
GC-MS
Fragmentation
Lipids
Sugar Amino Acid
Roasted flavour
Palm Kernel
Sugar amino acid
Issue Date: 1990
Publisher: Division of Food, Regional Research Laboratory(CSIR), Thiruvananthapuram.
Citation: Ph.d Thesis, University of Kerala, Regional Research Laboratory(CSIR), Thiruvananthapuram, India; xiii + 295 pp.
URI: http://hdl.handle.net/123456789/199
Appears in Collections:Theses

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