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Journal: Foods, 2025
Volume: 14
Number: 438
438
Article: Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality
Authors: by Katarzyna Waszkowiak, Krystyna Szymandera-Buszka, Marcin Kidoń, Joanna Kobus-Cisowska, Anna Brzozowska, Angelika Kowiel, Maciej Jarzębski and Elżbieta Radziejewska-Kubzdela
Link: https://www.mdpi.com/2304-8158/14/3/438

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