Production of Red Beetroot (Beta vulgaris L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles
红甜菜（Beta vulgaris L.）粉剂作为一种健康零食的制备：传统预处理、热超声处理和微波预处理对理化、感官、营养和化学计量学特性的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods14101784
Ersoyak, Neslihan; Acoglu Celik, Busra; Koc Alibasoglu, Elif; Bekar, Erturk; Unal, Taha Turgut; Yetan, Ersin; Kamiloglu, Senem; Akpinar Bayizit, Arzu; Copur, Omer Utku; Aral Baskaya, Irmak; Yolci Omeroglu, Perihan
