Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose
Lim, Teck Wei, Lim, Chiau Jinq, Liow, Chun An, Ong, Seok Teng, Lim, Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai
Published in Food chemistry (01.11.2022)
Published in Food chemistry (01.11.2022)
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