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  • Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients
    Costantini, Lara ...
    Vir: Food chemistry. - ISSN 0308-8146 (Vol. 165, 2014, str. 232-240)
    Vrsta gradiva - članek, sestavni del
    Leto - 2014
    Jezik - angleški
    COBISS.SI-ID - 7965049

vir: Food chemistry. - ISSN 0308-8146 (Vol. 165, 2014, str. 232-240)
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