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 (2015) THE STABILITY OF BETALAINS IN RED BEET (Beta vulgaris L.) AS A NATURAL FOOD COLORANT DURING STEAMING OF GLUTINOUS RICE FLOUR BATTER. In: 15thNational Student Conference “Integrating Innovative Food Product Development and Consumer Preferences through Sensory Evaluation”Department of Food Technology, Soegijapranata Catholic.

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Item Type: Conference or Workshop Item (Paper)
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Rika Pratiwi
Date Deposited: 09 Jun 2022 07:04
Last Modified: 09 Jun 2022 07:04
URI: http://repository.unika.ac.id/id/eprint/28095

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