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

Published 2014 View Full Article

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Title
Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 165, Issue -, Pages 232-240
Publisher
Elsevier BV
Online
2014-05-28
DOI
10.1016/j.foodchem.2014.05.095

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