Formulation and quality evaluation of margarine enriched with anthocyanins extract from roselle
There have been increased attractions in the development of food that contains good micronutrients and natural colourants rather than synthetic colourants. The objectives of this study were to formulate a margarine that contains bioactive compound (anthocyanin) from roselle (Hibiscus sabdariffa L.)...
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2017
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| विषय: | |
| ऑनलाइन पहुंच: | http://eprints.utm.my/77812/1/NurShakiraSahatMFChE20171.pdf |