Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation-Reference-Cited by-同舟云学术

Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation

Published:2016-07 Issue: Volume:181 Page:59-66
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Akhavan Mahdavi Sahar,Jafari Seid Mahdi,Assadpour Elham,Ghorbani Mohammad

Funder

Gorgan University of Agricultural Sciences and Natural Resources

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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4. Texture profile analysis;Bourne;Food Technol.,1978

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