Development of banaba (Lagerstroemia Speciosa (L.) Pers) tea
A tea product that is acceptable to consumers and made from banaba leaves was developed. The effects of leaf maturity, blanching time (0, 3 and 6 min), drying temperature (40, 60, 80°C), and grinding time (0, 20 and 30 sec) on the sensory properties of the product were determined. Color, clarity, ar...
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| Format: | Thesis |
| Language: | English |
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1995.
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