Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocereals-enriched einkorn water biscuits

Alyssa Hidalgo, Andrea Brandolini, Jasna Čanadanović-Brunet, Gordana Ćetković, Vesna Tumbas Šaponjac
  • Food Chemistry, December 2018, Elsevier
  • DOI: 10.1016/j.foodchem.2018.06.062
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http://dx.doi.org/10.1016/j.foodchem.2018.06.062

The following have contributed to this page: Dr Andrea Brandolini