HIGHLIGHTS
- who: Jasmina Mitrevski and colleagues from the Faculty of Agriculture, University of, Nemanjina, have published the paper: Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits, in the Journal: Foods 2023, 322 of 28/Dec/2022
- what: In the present study, physicochemical, microbiological, nutritional and functional properties of biscuits fortified with different proportions of beetroot powder were investigated. In this study, the potential of the tested samples to scavenge free_radicals was determined by measuring their ability to reduce 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals .
- how: The obtained results . . .
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