Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: Sustainable colouration and antioxidant enhancement of stirred yoghurt
Authors:
- Teck Wei LimTLTeck Wei Lim
- Renee Lay Hong LimRLRenee Lay Hong Lim
- Liew Phing PuiLPLiew Phing Pui
- Chin Ping TanCTChin Ping Tan
- Chun Wai HoCHChun Wai Ho
Open Access
- 13 September 2024
- journal article
- research article
- Published by Elsevier in Future Foods
- Vol. 10
Abstract
No abstract availableKeywords
Funding Information
- Malaysia Ministry of Higher Education
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