Extraction of dye sorghum biocolorant for the dyeing of wagashi , a West African soft cheese.

Autor: Odouaro OBO; Laboratory of Valorisation and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin., Kayodé APP; Laboratory of Valorisation and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin., Behanzin MS; Laboratory of Valorisation and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin., Nout MJR; Ronfostec, Papenpad 14, 6705 AX, Wageningen, the Netherlands., Linnemann AR; Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.

Publikováno v: Heliyon [Heliyon] 2024 Oct 09; Vol. 10 (21), pp. e39065. Date of Electronic Publication: 2024 Oct 09 (Print Publication: 2024).