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Journal: Foods, 2020
Volume: 9
Number: 204
204
Article: Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread
Authors: by Chiara Sanmartin, Isabella Taglieri, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Asia Botto, Andrea Serra, Giuseppe Conte, Guido Flamini and Luciana G. Angelini
Link: https://www.mdpi.com/2304-8158/9/2/204

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