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      Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise : Effects on physical stability, texture and sensory attributes

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      Publication date
      01/12/2016
      Author
      Raikos, Vasileios
      McDonagh, Angela
      Ranawana, Viren
      Duthie, Garry
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      Citation
      Raikos , V , McDonagh , A , Ranawana , V & Duthie , G 2016 , ' Processed beetroot ( Beta vulgaris L. ) as a natural antioxidant in mayonnaise : Effects on physical stability, texture and sensory attributes ' , Food Science and Human Wellness , vol. 5 , no. 4 , pp. 191–198 . https://doi.org/10.1016/j.fshw.2016.10.002
      URI
      http://hdl.handle.net/2164/8313
      DOI
      https://doi.org/10.1016/j.fshw.2016.10.002
      Rights
      Copyright © 2017 Beijing Academy of Food Sciences. This publication is Open Access funded by Beijing Academy of Food Sciences under a Creative Commons license https://creativecommons.org/licenses/by-nc-nd/4.0/
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