Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value.
Milena KupiecAnna ZbikowskaKatarzyna Marciniak-LukasiakKatarzyna ZbikowskaMalgorzata KowalskaHanna KowalskaJaroslawa RutkowskaPublished in: International journal of molecular sciences (2021)
Research confirms the possibility of obtaining products with increased nutritional value available to consumers on a gluten-free diet.