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Kinetics of Anthocyanin Degradation During Extraction and Storage of Butterfly Pea Petal
Paramaputri, Andara
Additional Author
Marpaung, Abdullah Muzi
Additional Author
mixed material
Swiss German University
2014
The Development of Butterfly Pea Flower Snack Using Vacuum Frying Process
Parvitasari, Nurul
Additional Author
Marpaung, Abdullah Muzi
Additional Author
Prabawati, Elisabeth K.
Additional Author
mixed material
Swiss German University
2014
Characterization and stabilization of anthocyanins from dianella berries
and total anthocyanin content. pH 4 was chosen to be the best extraction method. Characterization of
Additional Author
mixed material
Swiss German University
2017
4+and+5+were+the+level+with+the+responses+%3A+color+intensity