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Ersoyak N, Acoglu Celik B, Koc Alibasoglu E, Bekar E, Unal TT, Yetan E, Kamiloglu S, Akpinar Bayizit A, Copur OU, Aral Baskaya I, et al. Production of Red Beetroot (Beta vulgaris L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles. Foods. 2025; 14(10):1784. https://doi.org/10.3390/foods14101784

Ersoyak, Neslihan, Busra Acoglu Celik, Elif Koc Alibasoglu, Erturk Bekar, Taha Turgut Unal, Ersin Yetan, Senem Kamiloglu, Arzu Akpinar Bayizit, Omer Utku Copur, Irmak Aral Baskaya, and et al. 2025. "Production of Red Beetroot (Beta vulgaris L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles" Foods 14, no. 10: 1784. https://doi.org/10.3390/foods14101784

Ersoyak, N., Acoglu Celik, B., Koc Alibasoglu, E., Bekar, E., Unal, T. T., Yetan, E., Kamiloglu, S., Akpinar Bayizit, A., Copur, O. U., Aral Baskaya, I., & Yolci Omeroglu, P. (2025). Production of Red Beetroot (Beta vulgaris L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles. Foods, 14(10), 1784. https://doi.org/10.3390/foods14101784