STABILISASI ANTOSIANIN BERAS HITAM (Oryza sativa, L. indica) DENGAN KOPIGMENTASI DAN ENKAPSULASI

STABILISASI ANTOSIANIN BERAS HITAM (Oryza sativa, L. indica) DENGAN KOPIGMENTASI DAN ENKAPSULASI

Black rice (Oryza sativa L. indica) is one of cereal comodities consider as source of anthocyanin. One of the obstacle of using anthocyanins as food colorant is their low stability. Copigmentation and encapsulation can enhance the color stability of anthocyanin. Flavonoid extract obtained from bilim...

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Bibliographic Details
Main Authors: , FIAMETTA AYU PURWANDARI, , Prof. Dr. Ir. Sri Raharjo, M.Sc
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2014
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/128587/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=68940
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Institution: Universitas Gadjah Mada

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