Normal view MARC view ISBD view

Anthocyanins from mulberry fruits as potential natural colour additi ves in yoghurt /

Andima, Moses.

Anthocyanins from mulberry fruits as potential natural colour additi ves in yoghurt / Moses Andima. - Kampala, 2013. - xii, 59 p. : ill. ; 30 cm.

Unpublished thesis (MSc. Chemistry)- Makerere University, 2013

Includes bibliographical references.

Subjects--Topical Terms:
Anthocyanins.
Coloring matter in food.

Dewey Class. No.: 664.062

Print
Cite
Add to your cart (remove)
Send to device
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

UNIVERSITY LIBRARY CATALOGUE

Anthocyanins from mulberry fruits as potential natural colour additi ves in yoghurt /