ROSELLE (HIBISCUS SABDARIFFA L.) ANTHOCYANINS AS COLORANTS FOR BEVERAGES AND GELATIN DESSERTS
- Author
- CLYDESDALE FM; MAIN JH; FRANCIS FJ
UNIV. MASSACHUSETTS, DEP. FOOD SCI. NUTRITION,AMHERST MA 01003,USA - Source
- J. FOOD PROTECT.; USA; DA. 1979; VOL. 43; NO 2; PP. 204-207; BIBL. 12 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- ADDITIF ALIMENTAIRE MATIERE PREMIERE ADDITIF ALIMENTAIRE PRECISE COLORANT PIGMENT COMPOSE PHENOLIQUE APTITUDE TECHNOLOGIQUE BOISSON NON ALCOOLISEE ENTREMET ANTHOCYANE HIBISCUS SABDARIFFA TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD ADDITIVE RAW MATERIALS DYES COLORING AGENTS PIGMENTS KEEPING QUALITY NON ALCOHOLIC BEVERAGE ANTHOCYANIN FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8010437667
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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