Article Versions Notes

Sanmartin C, Taglieri I, Venturi F, Macaluso M, Zinnai A, Tavarini S, Botto A, Serra A, Conte G, Flamini G, et al. Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread. Foods. 2020; 9(2):204. https://doi.org/10.3390/foods9020204

Sanmartin, Chiara, Isabella Taglieri, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Asia Botto, Andrea Serra, Giuseppe Conte, Guido Flamini, and et al. 2020. "Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread" Foods 9, no. 2: 204. https://doi.org/10.3390/foods9020204

Sanmartin, C., Taglieri, I., Venturi, F., Macaluso, M., Zinnai, A., Tavarini, S., Botto, A., Serra, A., Conte, G., Flamini, G., & Angelini, L. G. (2020). Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread. Foods, 9(2), 204. https://doi.org/10.3390/foods9020204