The Effects of Infrared Roasting on HCN Content, Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil
Crossref DOI link: https://doi.org/10.1007/s11746-017-2982-2
Published Online: 2017-04-12
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Tuncel, Necati Barış
Uygur, Ayşen
Karagül Yüceer, Yonca
Funding for this research was provided by:
Turkish Scientific and Technological Research Council (TUBITAK) (212O937)
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License valid from 2017-04-12