Antioxidative, nutritional and sensory properties of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 03 Vol. 89

Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour

Antoniewska, Agata, Rutkowska, Jarosława, Pineda, Montserrat Martinez, Adamska, Agata
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Volume:
89
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.10.039
Date:
March, 2018
File:
PDF, 353 KB
english, 2018
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