Browsing by Title "Anthocyanins from Norton pomace and color stability analysis for use as a colorant in plain Greek yogurt"
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Anthocyanins from Norton pomace and color stability analysis for use as a colorant in plain Greek yogurt
(University of Missouri--Columbia, 2014)Anthocyanins were extracted, concentrated and then applied as a natural colorant to a food matrix. This project assessed the use of anthocyanins extracted from Norton pomace for use as a natural colorant in Greek yogurt. ...