Innovations in functional foods development
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Publisher
Elsevier
Reference287 articles.
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2. Antioxidant Properties of high-lutein grain-based functional foods in comparison with ferulic acid and lutein;Abdel-Aal;American Journal of Biomedical Science,2013
3. In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins;Acevedo-Pacheco;Food and Nutrition Research,2016
4. Effect of multiple fortification on the bioavailability of minerals in wheat meal bread;Ahmed;Journal of Food Science and Technology-Mysore,2012
5. Review probable ingredients for trans free margarine with omega-3 fatty acids;Ajmal;Biological Sciences-PJSIR,2018
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1. Truths and myths about superfoods in the era of the COVID-19 pandemic;Critical Reviews in Food Science and Nutrition;2022-08-05
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