The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality

AuthID
 P-00Z-HS5
7
Author(s)
Oliveira, D
·
Starowicz, M
·
Ostaszyk, A
·
Lopusiewicz, L
·
Pinto, E
·
Krupa Kozak, U
Document Type
Article
Year published
2023
Published
in FOODS
Volume: 12, Issue: 23, Pages: 4320 (14)
Indexing
Wos®
Scopus®
Crossref®1
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85179362705
Wos: WOS:001118996500001
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service