A natural blue colorant from butterfly pea (Clitoria ternatea) petals for traditional rice cooking

Author:

Maneechot Oranit,Hahor Waraporn,Thongprajukaew Karun,Nuntapong Nutt,Bubaka Samsiyah

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference40 articles.

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2. Aly AA, Zaky EA, Mahmoud HA, Alrefaei AF, Hameed AM, Alessa H, Alsimaree AA, Aljohani M, El-Bahy SM, Kadasah S (2021) The impact of addition oats (Avena sativa) and cinnamon on cookies and their biological effects on rats treated with cirrhosis by CCl4. Saudi J Biol Sci 28:7142–7151. https://doi.org/10.1016/j.sjbs.2021.08.010

3. AOAC (2005) Official method of analysis of AOAC international. Association of Official Analytical Chemists, Arlington

4. Bhuyan B, Sonowal R (2021) An overview of Pandanus maryllifolius Roxb. ex Lindl. and its potential impact on health. Curr Trends Pharm Res 8:138–157

5. Boyer RR, McKinney JM (2018) Food storage guidelines for consumers. Virginia State University, Virginia Cooperative Extension

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