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dc.contributor.authorJayalekshmy, A-
dc.date.accessioned2011-11-28T09:53:38Z-
dc.date.available2011-11-28T09:53:38Z-
dc.date.issued1990-
dc.identifier.citationPh.d Thesis, University of Kerala, Regional Research Laboratory(CSIR), Thiruvananthapuram, India; xiii + 295 pp.en_US
dc.identifier.otherG/2029-
dc.identifier.urihttp://hdl.handle.net/123456789/199-
dc.language.isoenen_US
dc.publisherDivision of Food, Regional Research Laboratory(CSIR), Thiruvananthapuram.en_US
dc.subjectMaillard reactionen_US
dc.subjectCoconuten_US
dc.subjectOil palm Kernelen_US
dc.subjectCarbohydratesen_US
dc.subjectProteinsen_US
dc.subjectHydrodistillationen_US
dc.subjectTLC analysisen_US
dc.subjectGC-MSen_US
dc.subjectFragmentationen_US
dc.subjectLipidsen_US
dc.subjectSugar Amino Aciden_US
dc.subjectRoasted flavouren_US
dc.subjectPalm Kernelen_US
dc.subjectSugar amino aciden_US
dc.titleStudies on the development of flavour in coconut and oil palm kernel on heatingen_US
dc.typeThesisen_US
dc.contributor.guideMathew, A Gen_US
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