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NTIS 바로가기Food chemistry, v.165, 2014년, pp.232 - 240
Costantini, L. , Luksic, L. , Molinari, R. , Kreft, I. , Bonafaccia, G. , Manzi, L. , Merendino, N.
In this study, chia seed flour, which is rich in omega-3 alpha-linolenic acid, and common and tartary buckwheat flour, which has a high antioxidant activity, were integrated into different types of bread with the aim of improving their nutritional value and healthy features. Our results indicate tha...
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