Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour
Crossref DOI link: https://doi.org/10.1007/s13197-014-1477-5
Published Online: 2014-07-22
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Luna Pizarro, Patricia
Almeida, Eveline Lopes
Coelho, Alessandra Silva
Sammán, Norma Cristina
Hubinger, Miriam Dupas
Chang, Yoon Kil
Text and Data Mining valid from 2014-07-22