Characterization and evaluation of tea bag papers
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04339-z.pdf
Reference22 articles.
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2. Dhekne PP, Patwardhan AW (2020) Mathematical modeling of tea bag infusion kinetics. J Food Eng 274:109847. https://doi.org/10.1016/j.jfoodeng.2019.109847
3. El-newehy MH, Al-deyab SS, Kenawy E, Abdel-megeed A (2011) Nanospider technology for the production of nylon-6 nanofibers for biomedical applications. J Nanomater. https://doi.org/10.1155/2011/626589
4. Farakte RA, Yadav G, Joshi B, Patwadhan AW, Singh G (2016) Role of particle size in tea infusion process. Int J Food Eng 12:1–16. https://doi.org/10.1515/ijfe-2015-0213
5. Harbowy ME, Balentine DA (1997) Tea chemistry. Crit Rev Plant Sci 16(5):415–480. https://doi.org/10.1080/07352689709701956
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