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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

Food chemistry, v.165, 2014년, pp.232 - 240  

Costantini, L. ,  Luksic, L. ,  Molinari, R. ,  Kreft, I. ,  Bonafaccia, G. ,  Manzi, L. ,  Merendino, N.

Abstract AI-Helper 아이콘AI-Helper

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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