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Omega-3 Fatty Acids Used as Cross-Linkers to Reduce Antigenicity of Wheat Flour
Bartos, Adrian, Majak, Iwona, Diowksz, Anna, Leszczyńska, JoannaLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12638
Date:
December, 2015
File:
PDF, 129 KB
english, 2015