Open AccessAddition of Maltodextrin Concentration to Anthocyanin Characteristics and Levels in the Manufacture of Natural Dyes from the Skin of Red Dragon Fruit (Hylocereus polyrhizus)
Author(s) -
Eka Herlina,
Diana Widiastuti,
Fatwa Rachmawati Annissa
Publication year - 2021
Publication title -
helium
Language(s) - English
Resource type - Journals
ISSN - 2776-1711
DOI - 10.33751/helium.v1i1.2948
Subject(s) - anthocyanin , maltodextrin , pigment , chemistry , food science , maceration (sewage) , chromatography , materials science , organic chemistry , spray drying , composite material