TURNITIN THE STABILITY OF BETALAINS IN RED BEET (Beta vulgaris L.) AS A NATURAL FOOD COLORANT DURING STEAMING OF GLUTINOUS RICE FLOUR BATTER

MELIANI, METTA and SURONO, CHATERINE MEILANI and MAYANGSARI, NIES and ANANINGSIH, VICTORIA KRISTINA and Pratiwi, Alberta Rika TURNITIN THE STABILITY OF BETALAINS IN RED BEET (Beta vulgaris L.) AS A NATURAL FOOD COLORANT DURING STEAMING OF GLUTINOUS RICE FLOUR BATTER. -. (Unpublished)

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Item Type:	Other
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Ms Rika Pratiwi
Date Deposited:	04 Mar 2022 04:35
Last Modified:	04 Mar 2022 04:36
URI:	http://repository.unika.ac.id/id/eprint/28027

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