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Synergistical Effects of Ascorbic Acid, Low Methoxy Pectin, and EDTA on Stabilizing the Natural Red Colors in Acidified Beverages
| dc.contributor.author | Guo, Qi | |
| dc.date.accessioned | 2020-07-31T19:57:41Z | |
| dc.date.available | 2020-07-31T19:57:41Z | |
| dc.date.issued | 2020-07 | |
| dc.identifier.uri | https://hdl.handle.net/1813/70200 | |
| dc.language.iso | en_US | |
| dc.rights | Attribution 4.0 International | |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
| dc.title | Synergistical Effects of Ascorbic Acid, Low Methoxy Pectin, and EDTA on Stabilizing the Natural Red Colors in Acidified Beverages | |
| dc.type | term paper | |
| thesis.degree.discipline | Food Science and Technology | |
| thesis.degree.level | Master of Professional Studies | |
| thesis.degree.name | M.P.S., Food Science and Technology | |
| dc.contributor.chair | Abbaspourrad, Alireza |
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Food Science & Technology Professional Masters Projects
CALS Professional Masters Projects in Food Science & Technology
Except where otherwise noted, this item's license is described as Attribution 4.0 International