Edible Tubers as a Source of Bioactive Compounds in Baked Goods: Benefits and Drawbacks
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Root and tuber vegetables-such as beetroot (Beta vulgaris), carrot (Daucus carota), cassava (Manihot esculenta), potato (Solanum tuberosum), taro (Colocasia esculenta), and Jerusalem artichoke (Helianthus tuberosus)-are increasingly recognized not only for the... ...
