RESEARCH OF PHYSICAL AND CHEMICAL PROPERTIES OF FOOD DYES OF NON-TRADITIONAL RAW MATERIALS
H UsmonjonovaTashkent institute of chemical technologyBakhodir KholdorovJizzakh Polytechnic InstituteKuchkor DodaevTashkent institute of chemical technology
2020en
ABI
Abstract
Nature painted fruits and vegetables in a wide range. Leaves, stems, roots and ripened fruits of plants are a source of dyes. These sources are widely used in the color formation of food products and drinks. In industry, food colors are extracted from plant materials and their secondary products.
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