Encapsulation of Anthocyanin from Roselle and Red Cabbage...

Agriculture and Agricultural Science Procedia 2014 Vol. 2

Encapsulation of Anthocyanin from Roselle and Red Cabbage for Stabilization of Water-in-Oil Emulsion

Zaidel, Dayang Norulfairuz Abang, Sahat, Nur Shakira, Jusoh, Yanti Maslina Mohd, Muhamad, Ida Idayu
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Volume:
2
Year:
2014
Language:
english
Journal:
Agriculture and Agricultural Science Procedia
DOI:
10.1016/j.aaspro.2014.11.012
File:
PDF, 563 KB
english, 2014
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