Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review

  1. Olombrada, E.
  2. Mesias, M.
  3. Morales, F.J.
Zeitschrift:
Food Reviews International

ISSN: 1525-6103,  8755-9129

Datum der Publikation: 2023

Art: Rezension

DOI: 10.1080/87559129.2023.2209794 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus