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

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Authors (7)

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

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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

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