Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality

Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality

Thesis (MScFoodSc)--Stellenbosch University, 2014. === ENGLISH ABSTRACT: In light of the limited and inconsistent supply of good quality honeybush tea, a species-specific sensory profile and the physicochemical characteristics of Cyclopia intermedia (honeybush) tea were determined to ultimately esta...

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Bibliographic Details
Main Author: Bergh, Alexandra Jane
Other Authors: Joubert, Elizabeth
Format: Others
Language:en_ZA
Published: Stellenbosch : Stellenbosch University 2015
Subjects:
Honeybush tea > Sensory evaluation
Cyclopia intermedia > Sensory evaluation
Fermentation
Dissertations > Food science
Theses > Food science
UCTD
Online Access:http://hdl.handle.net/10019.1/95908

Internet

http://hdl.handle.net/10019.1/95908

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