The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

  • Jelena Filipović, Lato Pezo, Vladimir Filipović, Jovana Brkljača, Jelena Krulj
  • LWT, September 2015, Elsevier
  • DOI: 10.1016/j.lwt.2015.03.082

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http://dx.doi.org/10.1016/j.lwt.2015.03.082

The following have contributed to this page: Dr Vladimir S Filipovic and Dr Lato L Pezo