Effects of PH and sucrose concentration on butterfly pea (Clitoria ternatea) flower extract / Siti Hajar Mohd Noor
There are many factors influencing the stability of natural colourant anthocyanin in which sucrose concentration and pH is among the most significant factor. This study aims to determine the effects of pH, sucrose concentration and heat treatment on the total anthocyanin content, DPPH scavenging act...
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| Format: | Student Project |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/109113/1/109113.pdf https://ir.uitm.edu.my/id/eprint/109113/ |
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