Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract
As synthetic dye has shown up few hazards in contributing in food and textile industries, natural dye has gain its priority in those fields especially in textile sector. In this experiment, pitaya’s waste was selected as a source for natural dye. Thus, there is one obstacle that prevents the natural...
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| Format: | Undergraduates Project Papers |
| Language: | English |
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2013
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| Online Access: | http://umpir.ump.edu.my/id/eprint/7032/ http://umpir.ump.edu.my/id/eprint/7032/ http://umpir.ump.edu.my/id/eprint/7032/1/CD7334.pdf |