Beetroot improves oxidative stability and functional properties of processed foods: singular and combined effects with chocolate

Lignende værker

• Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient
  af: Ranawana, Viren, et al.
  Udgivet: (2016)
• Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient
  af: Ranawana, Viren, et al.
  Udgivet: (2016)
• Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
  af: Raikos, Vassilios, et al.
  Udgivet: (2014)
• Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties
  af: Ni, Qianqian, et al.
  Udgivet: (2020)
• Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise
  af: Raikos, Vassilios, et al.
  Udgivet: (2015)