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Autor principal:	Muhammad Elsayed Ismael Elsorady
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidade Estadual de Maringá 2022
Materias:	Ingeniería fortification linolenic acid cooking quality Flaxseed Sakha 5 pasta sensory evaluation
Acceso en línea:	https://www.redalyc.org/articulo.oa?id=303277857016 https://www.redalyc.org/journal/3032/303277857016/ https://www.redalyc.org/journal/3032/303277857016/html/ https://www.redalyc.org/journal/3032/303277857016/303277857016.epub https://www.redalyc.org/journal/3032/303277857016/movil https://doi.org/10.4025/actascitechnol.v44i1.57014
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