African Journal of
Pure and Applied Chemistry

  • Abbreviation: Afr. J. Pure Appl. Chem.
  • Language: English
  • ISSN: 1996-0840
  • DOI: 10.5897/AJPAC
  • Start Year: 2007
  • Published Articles: 362

Full Length Research Paper

Anthocyanins from mulberry (Morus rubra) fruits as potential natural colour additives in yoghurt

Robert Byamukama*
  • Robert Byamukama*
  • Department of Chemistry, Makerere University, P. O. Box 7062, Kampala, Uganda.
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Moses Andima
  • Moses Andima
  • Department of Chemistry, Makerere University, P. O. Box 7062, Kampala, Uganda., Department of Chemistry, Busitema University, P. O. Box 236, Tororo, Uganda.
  • Google Scholar
Angella Mbabazi
  • Angella Mbabazi
  • Department of Chemistry, Makerere University, P. O. Box 7062, Kampala, Uganda.
  • Google Scholar
Bernard T. Kiremire
  • Bernard T. Kiremire
  • Department of Chemistry, Makerere University, P. O. Box 7062, Kampala, Uganda.
  • Google Scholar


  •  Received: 27 September 2014
  •  Accepted: 16 December 2014
  •  Published: 31 December 2014

How to cite this article

APA /
Byamukama, R., Andima, S., Mbabazi, A. & Kiremire, B. T. (2014). Anthocyanins from mulberry (Morus rubra) fruits as potential natural colour additives in yoghurt. African Journal of Pure and Applied Chemistry, 8(12), 182-190.
Chicago /
Robert Byamukama, Moses Andima, Angella Mbabazi and Bernard T. Kiremire. "Anthocyanins from mulberry (Morus rubra) fruits as potential natural colour additives in yoghurt." African Journal of Pure and Applied Chemistry 8, no. 12 (2014): 182-190.
MLA /
Robert Byamukama, et al. "Anthocyanins from mulberry (Morus rubra) fruits as potential natural colour additives in yoghurt." African Journal of Pure and Applied Chemistry 8.12 (2014): 182-190.