The Use of natural plants extract as coloring agent in yogurt
The aim of this research was to evaluate the effect of temperature towards thernmonomeric and polymeric anthocyanin content stability in yogurt from differentrnsources of natural plants and to determine the most suitable anthocyanin extractrnas a natural coloring agent in yogurt. Total monomeric anthocyanin
B02029 | (Rack Thesis) | Available |
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