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Application of anthocyanins from blue pea flower in yoghurt and fermented milk: An alternate natural blue colour to spirulina

Gayan Chandrajith Vidana Gamage; Joo Kheng Goh; Wee Sim Choo
International Journal of Gastronomy and Food Science · Vol. 37 · pp. 100957 · 2024
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Bibliographic Information

JournalInternational Journal of Gastronomy and Food Science
PublisherElsevier
Publication Date2024-09-01
Publication Year2024
Volume37
Pages100957
Document TypeJournal Article
eISSN1878-450X
DOI10.1016/j.ijgfs.2024.100957
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage2012-01-01~2016-12-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/1878450X
Publisher PageOpen Publisher Page
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