Publication | Closed Access
The effects of ω-3 fatty acids and inulin addition to spelt pasta quality
38
Citations
42
References
2015
Year
Food ChemistryNutritionω-3 Fatty AcidsFood CompositionFood QualityOmega-3 Fatty AcidFood AnalysisPasta QualityMetabolismFood AdditiveInulin AdditionFood TechnologyHealth Sciences
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