Pengekstrakan antosianin daripada berbagai bahagian buah koko (Theobroma cacao L.) dan penggunaannya sebagai pewarna makanan

Pengekstrakan antosianin daripada berbagai bahagian buah koko (Theobroma cacao L.) dan penggunaannya sebagai pewarna makanan

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Bibliographic Details
Main Author:	Tee, Siew Ken
Format:	Thesis Book
Language:	Malay
Published:	UKM, Kampus Sabah, Menggatal Fakulti Sains & Sumber Alam 1995
Subjects:	Anthocyanins Cacao beans
Tags:	Add Tag No Tags, Be the first to tag this record!

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