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Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and

Shima Yousefi1, Mohammad Kavyanirad1, Mehrnaz Aminifar2

  • 1Department of Agriculture and Food Science Islamic Azad University Science and Research Branch Tehran Iran.

Food Science & Nutrition
|June 15, 2022
PubMed

Keywords:
beetroot juicemicroencapsulationspray‐dryingstirred yogurt

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