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Stability and encapsulation of Anthocyanins extracted from Morus alba and Carissa spinarum.
Sweety Maria, Coutinho (2018) Stability and encapsulation of Anthocyanins extracted from Morus alba and Carissa spinarum. [Student Project Report] (Submitted)
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025_Investigation - Sweety Mario Cutinho.pdf - Submitted Version Restricted to Repository staff only Download (2MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | anthocyanins, Carissa, Natural food colours, Encapsulation |
| Subjects: | 500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 08 Food technology > 31 Food Additives |
| Divisions: | Plant Cell Biotechnology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 04 May 2020 11:13 |
| Last Modified: | 04 May 2020 11:13 |
| URI: | http://ir.cftri.res.in/id/eprint/14296 |
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