The effects of temperature and pH on stability of anthocyanins from red sorghum (Sorghum bicolor) bran

P. Suganya Devi; M. Saravanakumar; S. Moh; as

doi:10.5897/AJFS12.052

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 976

Full Length Research Paper

The effects of temperature and pH on stability of anthocyanins from red sorghum (Sorghum bicolor) bran

P. Suganya Devi1*, M. Saravanakumar1 and S. Mohandas2

1Post Graduate Department of Biotechnology, Dr. Mahalingam Centre for Research and Development, N. G. M. College, Pollachi, India. 2Kaamadheu Arts and Science College, Sathyamangalam, Tamil Nadu, India.
Email: [email protected]

Article Number - 072FB3612245
Vol.6(24), pp. 567-573 , December 2012
https://doi.org/10.5897/AJFS12.052

Accepted: 05 August 2012
Published: 31 December 2012

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