The Effect of different types of sugar to the stability of several type anthocyanis

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The Effect of different types of sugar to the stability of several type anthocyanis

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The purpose of this research is to observe the effect of different types of sugars with different concentrations to the color stability of several types of anthocyanins. There are four factors in this research which are source of anthocyanin (butterfly pea

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B02273 2273 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 2273
Publisher: mou : Swiss German University., 2016
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): and maltose)
Specific Detail Info: -
Statement of Responsibility: types of sugars (sucrose

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