Development of stable colorant from the anthocyanin-based aqueous extract of sweet potato (Ipomoea batatas L.) leaves
The study aimed to develop a stable food colorant from the aqueous anthocyanin-based extract of Inubi and red sweet potato (Ipomoea batatas L.) leaves (SPL). Specifically, the study: (a) evaluated the effects of raw material weight (RMW) and boiling time (BT) on the total soluble solids (TSS), instr...
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| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
Quezon City
College of Home Economics, University of the Philippines Diliman, 2018.
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