Kesan Suhu Dan Masa Fermentasi Terhadap Komposisi Kimia Terpilih, Antioksidan Dan Kualiti Teh Misai Kucing (Orthosiphon Stamineus) [TX415. A597 2008 f rb].

Mustaffa, Ani Fadhlina (2008) Kesan Suhu Dan Masa Fermentasi Terhadap Komposisi Kimia Terpilih, Antioksidan Dan Kualiti Teh Misai Kucing (Orthosiphon Stamineus) [TX415. A597 2008 f rb]. Masters thesis, Universiti Sains Malaysia.

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    Abstract

    Teh Misai Kucing terfermentasi telah dihasilkan dengan menggunakan kaedah pemprosesan teh hitam. Dalam proses teh Misai Kucing daun dilayukan pada 1, 3 dan 7 hari. Black tea processing method was used to produce fermented leaves were withered at 1, 3 and 7 days.

    Item Type: Thesis (Masters)
    Subjects: T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology)
    Depositing User: MHAH Hazlee Abdul Halil
    Date Deposited: 28 May 2009 14:25
    Last Modified: 13 Jul 2013 12:22
    URI: http://eprints.usm.my/id/eprint/10305

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