Studies on the development of flavour in coconut and oil palm kernel on heating

dc.contributor.author	Jayalekshmy, A
dc.date.accessioned	2011-11-28T09:53:38Z
dc.date.available	2011-11-28T09:53:38Z
dc.date.issued	1990
dc.identifier.citation	Ph.d Thesis, University of Kerala, Regional Research Laboratory(CSIR), Thiruvananthapuram, India; xiii + 295 pp.	en_US
dc.identifier.other	G/2029
dc.identifier.uri	http://hdl.handle.net/123456789/199
dc.language.iso	en	en_US
dc.publisher	Division of Food, Regional Research Laboratory(CSIR), Thiruvananthapuram.	en_US
dc.subject	Maillard reaction	en_US
dc.subject	Coconut	en_US
dc.subject	Oil palm Kernel	en_US
dc.subject	Carbohydrates	en_US
dc.subject	Proteins	en_US
dc.subject	Hydrodistillation	en_US
dc.subject	TLC analysis	en_US
dc.subject	GC-MS	en_US
dc.subject	Fragmentation	en_US
dc.subject	Lipids	en_US
dc.subject	Sugar Amino Acid	en_US
dc.subject	Roasted flavour	en_US
dc.subject	Palm Kernel	en_US
dc.subject	Sugar amino acid	en_US
dc.title	Studies on the development of flavour in coconut and oil palm kernel on heating	en_US
dc.type	Thesis	en_US
dc.contributor.guide	Mathew, A G	en_US