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

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

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processed_beetroot_beta_vulgaris_L._as_a_natural_antioxidant_in_mayonnaise.pdf (1.42 MB)

Date

2016-12-01

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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