Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients

Author(s)
Lukšič, Lea
Molinari, Romina
Kreft, Ivan
Bonafaccia, Giovanni
Date Issued
2014
Type
article
Volume
165
Start Page
232
End Page
240
DOI
ISSN
3088146
Journal
Handle
File(s)
Thumbnail Image
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FoodChemistry2014.pdf

Size

1.1 MB

Format

Adobe PDF

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