Physicochemical, structural and nutritional properties of steamed bread fortified with red beetroot powder and their changes during breadmaking process-Reference-Cited by-同舟云学术

Physicochemical, structural and nutritional properties of steamed bread fortified with red beetroot powder and their changes during breadmaking process

Published:2022-07 Issue: Volume:383 Page:132547
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cui Rongbin,Fei Yuchen,Zhu Fan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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