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Journal: Appl. Sci., 2020
Volume: 10
Number: 5235
5235
Article: Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake
Authors: by Isabella Taglieri, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Andrea Serra, Giuseppe Conte, Guido Flamini and Luciana G. Angelini
Link: https://www.mdpi.com/2076-3417/10/15/5235

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