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 - Publication - Bridge of Knowledge

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

Abstract

Citations

1

CrossRef
0

Web of Science
1

Scopus

Authors (7)

Daniela Oliveira
Małgorzata Starowicz
Anita Ostaszyk
Łukasz Łopusiewicz
Isabel Ferreira
Edgar Pinto
Urszula KRUPA-KOZAK dr hab. inż

Cite as

Full text

full text is not available in portal

full content of the article see on external site open in new tab

Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: Foods no. 12, edition 23,
ISSN: 2304-8158
ISSN:: 2304-8158
Publication year:: 2023
DOI:: Digital Object Identifier (open in new tab) 10.3390/foods12234320
Verified by:: No verification

seen 17 times