KARAKTERISTIK MIKROKAPSUL ANTOSIANIN UBI JALAR UNGU DENGAN TEKNIK SPRAY DRYING
Anthocyanin is a source of natural dyes that can replace synthetic dyes. Its nature which is susceptible to certain environmental conditions limits its usefulness in food processing, so it is necessary to encapsulate it in a matrix in the form of microencapsulation. Anthocyanin was extracted from pu...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Asosiasi Agroindustri Indonesia
2019-04-01
|
| Series: | Jurnal Teknologi Industri Pertanian |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jurnaltin/article/view/26243 |