Evaporation as concentration treatment of butterfly pea anthocyanin and its e…
Butterfly pea anthocyanin has become a potential of natural sourced food colorant. In the possible production process of butterfly pea anthocyanin as food colorant
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- 2638
Search Result
Found 1 from your keywords: Subject : "while 60°C remains a possible alternative. Heat tr"
Query took 0.00126 second(s) to complete
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography