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.
Journal:
Food Reviews International

ISSN: 1525-6103,  8755-9129

Year of publication: 2024

Volume: 40

Issue: 4

Pages: 1047-1068

Type: Review

DOI: 10.1080/87559129.2023.2209794 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

Data source: Scopus