Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes
Last updated: 29 Dec 2024
10.21608/ftrj.2024.291078.1074
Vegetables paste - Dry toast, Phenolic and flavonoid, Pigments, Antioxidant - Cytotoxicity
Ghada
Yousef
Department of Special food and nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
ghaday346@gmail.com
Ayat
Rizk
Department of Special food and nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
ayatrizk@yahoo.com
Giza
Akram
Anany
Department of Special food and nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
akram@yahoo.com
Ahmad,
Abdel Gawad
Department of Special food and nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
ahmadsayed@yahoo.com
4
2
48500
2024-06-01
2024-05-19
2024-06-01
73
91
2974-3990
https://ftrj.journals.ekb.eg/article_360524.html
https://ftrj.journals.ekb.eg/service?article_code=360524
360,524
Original Article
2,601
Journal
Food Technology Research Journal
https://ftrj.journals.ekb.eg/
Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes
Details
Type
Article
Created At
29 Dec 2024