https://www.selleckchem.com/products/mf-438.html
5% of flaxseed cake was individuated as the best formulation to produce sourdough bread fortified with flaxseed cake by the overlap between three series of information coming from physical-chemical, nutritional, and sensorial analyses. In conclusion, in the operating conditions adopted, the use of flaxseed cake could represent a viable alternative for the production of fortified bread based on sourdough technology.Overweight and obesity is a growing global health concern. Current management of obesity includes lifestyle intervention, bar
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