Studies on the storage stability of betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink imparted by xanthan gum and carboxymethyl cellulose
Teck Wei Lim, Chiau Jinq Lim, Chun An Liow, Seok Teng Ong, Renee Lay Hong Lim, Liew Phing Pui, Chin Ping Tan, Chun Wai Ho
Topics & Concepts
Carboxymethyl celluloseChemistryFood scienceXanthan gumFermentationRheologyOrganic chemistryMaterials scienceSodiumComposite materialBotanical Research and ApplicationsAlgal biology and biofuel productionMicrobial Metabolites in Food Biotechnology