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Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

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Bibliographic Details
Main Author:	Érica Aguiar MORAES
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010
Subjects:	Agrociencias cakes acceptance Flaxseed flour lipid peroxidation bioactive compounds
Online Access:	Acceder al recurso
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