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.
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