Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey
In a previous study, the extract of Turmeric and β-Carotene was extracted from local cheap products for coloring the Egyptian Ras cheese instead of the imported Annatto dye. Ras cheese was made with this extract, and compared with control cheese. HPLC technology was used to estimate the stability o...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Árabe |
| Pubblicazione: |
Mansoura University, Faculty of Agriculture
2019-06-01
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| Serie: | Journal of Food and Dairy Sciences |
| Soggetti: | |
| Accesso online: | https://jfds.journals.ekb.eg/article_48283_170f0f201a97fd11fc6321309ece39c3.pdf |
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