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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[Yogyakarta] : Universitas Gadjah Mada
2014
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