Study on anthocyanin in pigmented plants and its application in Malaysian steamed rice cake 'apam kukus' / Siti Azima Abdul Muttalib
The application of anthocyanin extract in foods is gaining interest concurrent with the adverse effect of the synthetic colourants, though the instability of anthocyanin towards multiple food processing limits the application of anthocyanin especially in high-temperature food such as 'apam kuku...
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| Format: | Thesis |
| Language: | English |
| Published: |
2018
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| Online Access: | https://ir.uitm.edu.my/id/eprint/82907/1/82907.pdf https://ir.uitm.edu.my/id/eprint/82907/ |
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