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

Costantini, Lara; Lukšič, Lea; Molinari, Romina; Kreft, Ivan; Bonafaccia, Giovanni; Manzi, Laura; Merendino, Nicolo'

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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/32232

Title:	Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients
Authors:	Costantini, Lara Lukšič, Lea Molinari, Romina Kreft, Ivan Bonafaccia, Giovanni Manzi, Laura Merendino, Nicolo'
Journal:	FOOD CHEMISTRY
Issue Date:	2014
URI:	http://hdl.handle.net/2067/32232
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2014.05.095
Appears in Collections:	A1. Articolo in rivista

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