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Journal: Molecules, 2022
Volume: 27
Number: 2690

Article: 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
Authors: by Urszula Krupa-Kozak, Natalia Bączek, Vanessa D. Capriles and Łukasz Łopusiewicz
Link: https://www.mdpi.com/1420-3049/27/9/2690

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