Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients

Lara Costantini, Lea Lukšič, Romina Molinari, Ivan Kreft, Giovanni Bonafaccia, Laura Manzi, Nicolò Merendino

Food Chemistry · 2014 · 177 citations · 28 references

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