STABILITY OF BLACK CARROT ANTHOCYANINS IN THE TURKISH...

Journal of Food Process Engineering 2011 Vol. 34; Iss. 4

STABILITY OF BLACK CARROT ANTHOCYANINS IN THE TURKISH DELIGHT (LOKUM) DURING STORAGE

GÖKHAN ÖZEN, MEHMET AKBULUT, NEVZAT ARTIK
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Volume:
34
Year:
2011
Language:
english
Pages:
16
DOI:
10.1111/j.1745-4530.2009.00412.x
File:
PDF, 247 KB
english, 2011
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