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 THE STABILITY OF BETALAINS IN RED BEET (Beta vulgaris L.) AS A NATURAL FOOD COLORANT DURING STEAMING OF GLUTINOUS RICE FLOUR BATTER. In: 15th National Student Conference on Food Science and Technology Integrating Innovative Food Product Development and Consumer Preferences through Sensory Evaluation.

[img] Text
The stability og betalains_20240214_0001.pdf
Download (8MB)
Item Type: Conference or Workshop Item (Paper)
Subjects: 600 Technology (Applied sciences) > 640 Home & family management > Food and Drink
Depositing User: Ms Rika Pratiwi
Date Deposited: 15 Feb 2024 03:40
Last Modified: 15 Feb 2024 03:40
URI: http://repository.unika.ac.id/id/eprint/34608

Actions (login required)

View Item View Item
Unika Repository is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.