Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt
Version of Record online: 19 AUG 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 10, pages 2007–2013, October 2013
How to Cite
de Carvalho Alves, A. P., Corrêa, A. D., Pinheiro, A. C. M. and de Oliveira, F. C. (2013), Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt. International Journal of Food Science & Technology, 48: 2007–2013. doi: 10.1111/ijfs.12110
- Issue online: 13 SEP 2013
- Version of Record online: 19 AUG 2013
- Manuscript Accepted: 9 JAN 2013
- Manuscript Received: 5 MAY 2012
- Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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