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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
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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.com/id/eprint/14296

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