J Food Process Technol
 2018
DOI: 10.4172/2157-7110.1000750
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Evaluation of Anthocyanin Stability in Surfactant Formulation from Extrudate Purple Potato (Solanum tuberosum L.)

Obyedul Kalam Azad1,
Young Seok Lim2,
Cheol Ho Park3
et al.

Abstract: Processing & Technology J o u rnal of F o o d P ro cessi n g & T ec hnolo g y

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