Published in
Royal Society of Chemistry, Food and Function, 7(10), p. 4220-4230, 2019
DOI: 10.1039/c8fo02511h
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Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread
Journal article published in 2019 by
Xin Guo 
,
Longkai Shi,
Shuai Yang,
Roujia Yang,
Xinyue Dai,
Tao Zhang,
Ruijie Liu,
Ming Chang ,
Qingzhe Jin,
Xingguo Wang
,
Longkai Shi,
Shuai Yang,
Roujia Yang,
Xinyue Dai,
Tao Zhang,
Ruijie Liu,
Ming Chang ,
Qingzhe Jin,
Xingguo Wang
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Abstract
Sea-buckthorn and flaxseed residues are high-value materials with potential application in bread-baking.