THE STABILITY OF BETALAINS IN RED BEET (Betu 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 (Betu vulgaris L.) AS A NATURAL FOOD COLORANT DURING STEAMING OF GLUTINOUS RICE FLOUR BATTER. Universitas Katolik Soegijapranata.

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Item Type:	Other
Subjects:	600 Technology (Applied sciences) > 640 Home & family management > Food and Drink
Depositing User:	Ms Rika Pratiwi
Date Deposited:	08 Mar 2024 00:27
Last Modified:	08 Mar 2024 00:27
URI:	http://repository.unika.ac.id/id/eprint/34867

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