Basella rubra fruit juice betalains as a colorant in food model systems and shelf‐life studies to determine their realistic usability-Reference-Cited by-同舟云学术

Basella rubra fruit juice betalains as a colorant in food model systems and shelf‐life studies to determine their realistic usability

Author:

Kumar Sandopu Sravan¹²,Arya Monisha²,Chauhan Attar Singh³,Giridhar Parvatam¹²^ORCID

Affiliation:

1. Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India

2. Plant Cell Biotechnology Department CSIR–Central Food Technological Research Institute Mysore India

3. Fruit and Vegetable Technology Department CSIR–Central Food Technological Research Institute Mysore India

Funder

Department of Biotechnology, Ministry of Science and Technology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference35 articles.

2. Studies on the storage stability of soursop (Annona muricata L.) juice;Abbo E. S.;African Journal of Biotechnology,2006

4. Pilot scale processing of red flesh guava RTS beverage;Bhuvaneswari S.;Journal of Horticultural Sciences,2016

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