Characterization of major betalain pigments -gomphrenin, betanin and isobetanin from Basella rubra L. fruit and evaluation of efficacy as a natural colourant in product (ice cream) development

Title
Characterization of major betalain pigments -gomphrenin, betanin and isobetanin from Basella rubra L. fruit and evaluation of efficacy as a natural colourant in product (ice cream) development
Authors
Keywords
<em class=EmphasisTypeItalic >Basella rubra</em>, Betalains, Gomphrenin I, Chlorophyll, Tinctorial strength
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 8, Pages 4994-5002
Publisher
Springer Nature
Online
2014-08-31
DOI
10.1007/s13197-014-1527-z

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