Stability of colored compounds from black sorghum: Effects of pH and water activity

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Details

Author(s):
N. Njongmeta; A.P. Cardenas-Hinojosa; L. Dykes; L. Cisneros-Zevallos; L.W. Rooney

Type of Document:
Scholarly Article

 

Publisher/Journal:
American Association of Cereal Chemists (AACC)

Date of Publication:
2007

Place of Publication:
San Antonio, TX

Links
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Additional Bibliographic Information

Njongmeta, N., A.P. Cardenas-Hinojosa, L. Dykes, L. Cisneros-Zevallos, and L.W. Rooney. 2007. Stability of colored compounds from black sorghum: Effects of pH and water activity. http://tinyurl.com/6q4hly Amer. Assoc. of Cereal Chem., San Antonio, TX.

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