Stability of Oil or Water Soluble Nano-Encapsulated Betalain in Bakery Product.

Anusree, K. (2022) Stability of Oil or Water Soluble Nano-Encapsulated Betalain in Bakery Product. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Food colour, betalain, stability, encapsulation, LAB value,muffin, NC beet powder, beet emulsion, retention
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Dec 2022 08:37
Last Modified:	08 Dec 2022 08:37
URI:	http://ir.cftri.res.in/id/eprint/15780

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