Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review-Reference-Cited by-同舟云学术

Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review

Published:2023-05-05 Issue: Volume: Page:1-22
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Olombrada Elena¹^ORCID,Mesias Marta¹^ORCID,Morales Francisco J.¹^ORCID

Affiliation:

1. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

Funder

Community of Madrid

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2023.2209794

Reference133 articles.

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3. World Health Organization (WHO). Non-Communicable Diseases (NCDs). (accessed Feb 8, 2023). https://www.who.int/news-room/fact-sheets/detail/noncommunicable-diseases

4. World Health Organization (WHO). Obesity and Overweight. (accessed Feb 8, 2023). https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight

5. World Health Organization (WHO). Who European Regional. Obesity Report 2022. (accessed Feb 10, 2023). https://apps.who.int/iris/bitstream/handle/10665/353747/9789289057738-eng.pdf

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