Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Qualit...

por Krupa-Kozak, Urszula, Bączek, Natalia, Capriles, Vanessa D., Łopusiewicz, Łukasz
Publicado 2022

Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties

por Sandri, Luciana T. B., Santos, Fernanda G., Fratelli, Camilly, Capriles, Vanessa D.
Publicado 2017