Rowett Institute Of Nutrition & Health (Department)

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Now showing 1 - 4 of 4

Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components : a review of recent advances
(2017-01) Raikos, Vassilios; Ranawana, Viren; University of Aberdeen.Rowett Institute
Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient
(2016-09-08) Ranawana, Viren; Campbell, Fiona; Bestwick, Charles; Nicol, Phyllis; Milne, Lesley; Duthie, Garry; Raikos, Vassilios; University of Aberdeen.Rowett Institute
Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient
(2016-03-14) Ranawana, Viren; Raikos, Vassilios; Campbell, Fiona; Bestwick, Charles; Nicol, Phyllis; Milne, Lesley; Duthie, Garry; University of Aberdeen.Rowett Institute
Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
(2014-11) Raikos, Vassilios; Neacsu, Madalina; Russell, Wendy; Duthie, Garry; University of Aberdeen.Rowett Institute