Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract

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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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Bibliographic Details
Main Author:	Mohana, Muniapan
Format:	Undergraduates Project Papers
Language:	English
Published:	2013
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/7032/ http://umpir.ump.edu.my/id/eprint/7032/1/CD7334_EFFECTOF%20ENZYME%20CONCENTRATION%20AND%20TEMPERATURE.pdf

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