{"version":"1.0","provider_name":"The Journal Advances of Nutrition Science and Technology","provider_url":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology","author_name":"admin","author_url":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/author\/chempublisherspk\/","title":"Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies - The Journal Advances of Nutrition Science and Technology","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"PF2z2u01BC\"><a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/07\/29\/anst-1225\/\">Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/07\/29\/anst-1225\/embed\/#?secret=PF2z2u01BC\" width=\"600\" height=\"338\" title=\"&#8220;Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies&#8221; &#8212; The Journal Advances of Nutrition Science and Technology\" data-secret=\"PF2z2u01BC\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","description":"Research Article | Open AccessVolume 5 | Issue 3-4\u00a0 | Paper 12 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2025.v05.i03-4.p12 Effect of Storage Period on the Nutritional Parameters of Beet Root Supplemented Cookies Alia HyderDepartment of Human Nutrition and Dietetics, Faculty of Eastern Medicine, Hamdard University, Pakistan. Marina SajidInstitute of Food and Nutritional Sciences, Pir Mehr Ali Shah Arid Agriculture University, [&hellip;]","thumbnail_url":"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png"}