Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise : Effects on physical stability, texture and sensory attributes
Raikos, Vasileios | McDonagh, Angela | Ranawana, Viren | Duthie, Garry | University of Aberdeen.Rowett Institute
Acknowledgements Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Food Land & People).
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