Please use this identifier to cite or link to this item: http://hdl.handle.net/2607/32232
Title: Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients
Authors: Lara Costantini
Lea Lukic Romina Molinari
Ivan Kreft
Giovanni Bonafaccia
Laura Manzi
Merendino, Nicolo' 
Journal: FOOD CHEMISTRY 
Issue Date: 2014
URI: http://hdl.handle.net/2607/32232
DOI: 10
Appears in Collections:A1. Articolo in rivista

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