Incorporation of betalains to enrich the color of cereal products

Publikationsart

Beiträge in Monografien, Sammelwerken, Schriftenreihen

Titel

Medien

3rd International Spring Meeting 2011 April 11-13, Cereals & Europe, Texture, Flavour and Taste Key Consumer Drivers to Healthy and High Quality Cereal Products, European section of AACC International and the German Research Center for Food Chemistry, Wei

Autoren

Prof. Dr. Iryna Smetanska , Dr. rer. nat. Kavitha Ravichandran, Nay Min Min Thaw Saw, Yaroslav. Shevchenko, Dr. rer. nat. Heidi Riedel, Dr. rer. nat. Zhenzhen Cai, Dipl.-Ing. Anja Kastell

Veröffentlichungsdatum

13.04.2011

Zitation

Ravichandran, K.; Saw, N.; Shevchenko, Y.; Riedel, H.; Cai, Z.; Kastell, A.; Smetanska, I. (2011): Incorporation of betalains to enrich the color of cereal products. 3rd International Spring Meeting 2011 April 11-13, Cereals & Europe, Texture, Flavour and Taste Key Consumer Drivers to Healthy and High Quality Cereal Products, European section of AACC International and the German Research Center for Food Chemistry, Weihenstephan, Germany.