Optimization of extraction time, temperature, pH and sta bility on light of roselle (hibiscus sabdariffa L.) / Nur Afiqah Zulkifli
The extracted roselle was characterized by brilliant red colour that rich in anthocyanin and can be used as a natural food colorants. There are many factors that influenced the stability of anthocyanin such as extraction time, temperature, pH and stability on light. The extraction of pigments were c...
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| Format: | Student Project |
| Language: | English |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://ir.uitm.edu.my/id/eprint/41676/1/41676.pdf http://ir.uitm.edu.my/id/eprint/41676/ |
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