INCORPORATION OF NATURALLY EXTRACTED COLORS (VEGETABLES) AND ITS PHYSIO-CHEMIAL PROPERTIES ON COOKIES

Authors

  • Abirami.R Author
  • Ramya.M Author
  • Devadas V.S. Author
  • Abinaya.G.P Author

Abstract

The use of natural food colorants has gained popularity due to consumer demand for healthier and more sustainable food products.

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Published

2023-01-01

Issue

Vol. 12 No. 4 (2023)

Section

Articles

How to Cite

INCORPORATION OF NATURALLY EXTRACTED COLORS (VEGETABLES) AND ITS PHYSIO-CHEMIAL PROPERTIES ON COOKIES. (2023). International Journal of Food and Nutritional Sciences, 12(4), 727-738. https://ijfans.org/index.php/Journal/article/view/2833