Food Reviews International
Volume 40, 2024 - Issue 4
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Review Article
Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review
Elena OlombradaInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
https://orcid.org/0000-0002-6058-391XView further author information
Marta MesiasInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainCorrespondence[email protected]
https://orcid.org/0000-0003-0905-1587View further author information
Francisco J. MoralesInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
https://orcid.org/0000-0003-3984-7009View further author information
Pages 1047-1068
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Published online: 05 May 2023
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