Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

por Kupiec, Milena, Zbikowska, Anna, Marciniak-Lukasiak, Katarzyna, Zbikowska, Katarzyna, Kowalska, Małgorzata, Kowalska, Hanna, Rutkowska, Jarosława
Publicado 2021