The effect of copigmentation on the stability of butterfly pea anthocyanins
Saved in:
Main Author: | Hassan, Nor Diana |
---|---|
Format: | Thesis |
Published: |
2009
|
Subjects: | |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Anthocyanins Stability, Antioxidatie Activities, Antidepressant And Cytotoxicity Of Carissa Carandas Syrup: Effects Of Copigmentation Reaction.
by: Yusof, Siti Rafidah
Published: (2006) -
CHEMICAL CHARACTERISTICS AND STABILITY OF BUTTERFLY PEA FLOWER POLYPHENOLS RECOVERED BY COLLOIDAL GAS APHRONS (CGA)
by: TUAN NURUL MAISARAH BINTI TUAN PUTRA -
Encapsulation of anthocyanins from Ipomoea Batatas using microwave drying
by: Mohd. Nawi, Norazlina
Published: (2012) -
Formulation and quality evaluation of margarine enriched with anthocyanins extract from roselle
by: Sahat, Nur Shakira
Published: (2017) -
Optimization of microwave-assisted extraction and encapsulation of black mulberry rich anthocyanin extract as functional ingredient
by: Ahmad, Farhani
Published: (2020)