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Journal: Foods, 2023
Volume: 12
Number: 4320
4320
Article: 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
Authors: by Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, Łukasz Łopusiewicz, Isabel M. P. L. V. O. Ferreira, Edgar Pinto and Urszula Krupa-Kozak
Link: https://www.mdpi.com/2304-8158/12/23/4320

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