Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours.
ScientificWorldJournal
; 2014: 401981, 2014.
Article
in En
| MEDLINE
| ID: mdl-25478592
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Bread
/
Dietary Supplements
/
Fatty Acids, Unsaturated
Limits:
Humans
Language:
En
Journal:
ScientificWorldJournal
Journal subject:
MEDICINA
Year:
2014
Document type:
Article
Country of publication:
Estados Unidos