Valorization of Beetroot Pomace as a Flour Fortifier, Functional Ingredient and Dietary Supplement

The aim of this study was to evaluate the potential of minimally processed beetroot pomace (BP), obtained from an industrial juice producer selected as a case study, converted into a stable beetroot pomace flour (BPF) at an industrial scale level, for flour fortification, functional confectionery de...

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Autores principales:	Stanislava Gorjanović, Ferenc T. Pastor, Darko Micić, Margarita Dodevska, Slavica Ristić, Saša Petričević, Filip Dujmić, Snežana Zlatanović
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2026-03-01
Colección:	Foods
Materias:	beetroot pomace anti-grain flour obesity glycemic index waste management
Acceso en línea:	https://www.mdpi.com/2304-8158/15/7/1142
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