Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality - Publication - Bridge of Knowledge

Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality

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Authors (4)

Urszula KRUPA-KOZAK dr hab. inż
Natalia Bączek
Vanessa Capriles
Łukasz Łopusiewicz

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Category:: Magazine publication
Type:: Magazine publication
Published in:: MOLECULES no. 27, edition 9,
ISSN: 1420-3049
ISSN:: 1420-3049
Publication year:: 2022
DOI:: Digital Object Identifier (open in new tab) 10.3390/molecules27092690
Verified by:: No verification

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