Open AccessEffect of natural dye from beetroot juice on antioxidant properties and nutritional values of fondants
Author(s) -
Amelia Buculei,
Paulina Turcan
Publication year - 2017
Publication title -
ukrainian journal of food science
Language(s) - English
Resource type - Journals
eISSN - 2409-4951
pISSN - 2310-1008
DOI - 10.24263/2310-1008-2017-5-2-6
Subject(s) - food science , chemistry , dpph , sugar , antioxidant , water content , biochemistry , geotechnical engineering , engineering