Edible Tubers as a Source of Bioactive Compounds in Baked Goods: Benefits and Drawbacks
Root and tuber vegetables—such as beetroot (<i>Beta vulgaris</i>), carrot (<i>Daucus carota</i>), cassava (<i>Manihot esculenta</i>), potato (<i>Solanum tuberosum</i>), taro (<i>Colocasia esculenta</i>), and Jerusalem artichoke (<i>He...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/13/2838 |
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