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.)...
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | الإنجليزية |
| منشور في: |
2017
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.utm.my/77812/1/NurShakiraSahatMFChE20171.pdf |