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Microencapsulated betacyanin from colored organic quinoa (Chenopodium quinoa Willd.): optimization, physicochemical

Silvana Aguilar-Tuesta1, Wile Mamani-Navarro1, Clara Espinoza-Silva2

  • 1Escuela Profesional de Ingenieria en Industrias Alimentarias, Universidad Nacional de Juliaca, Juliaca, Peru.

Journal of the Science of Food and Agriculture
|May 30, 2018
PubMed
Abstract

Keywords:
Oxitestbetacyanin stabilitymicroencapsulationquinoaspray-dryingstability

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