Bioengineered
Volume 12, 2021 - Issue 2
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Review
Functional foods as a formulation ingredients in beverages: technological advancements and constraints
Shagun Sharmaa Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, Indiahttps://orcid.org/0000-0001-5013-067XView further author information
, Astha Singha Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, Indiahttps://orcid.org/0000-0002-6353-1680View further author information
, Swati Sharmaa Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, Indiahttps://orcid.org/0000-0003-3613-1945View further author information
, Anil Kanta Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, Indiahttps://orcid.org/0000-0002-7743-7759View further author information
, Surajbhan Sevdab Department of Biotechnology, National Institute of Technology Warangal, Warangal, Indiahttps://orcid.org/0000-0002-8471-5681View further author information
, Mohammad J. Taherzadehc Swedish Centre for Resource Recovery, University of Borås, Borås, Swedenhttps://orcid.org/0000-0003-4887-2433View further author information
& Vijay Kumar Garlapatia Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, IndiaCorrespondence[email protected]
https://orcid.org/0000-0002-8914-3678View further author information
show allhttps://orcid.org/0000-0002-8914-3678View further author information
Pages 11055-11075
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Received 16 Sep 2021, Accepted 10 Nov 2021, Published online: 19 Dec 2021
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