Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences (2021)

BÁRTA, Jan, Veronika BÁRTOVÁ, Markéta JAROŠOVÁ, Josef ŠVAJNER, Pavel SMETANA, Jaromír KADLEC, Vladimír FILIP, Jan KYSELKA, Markéta BERČÍKOVÁ, Zbyněk ZDRÁHAL, Marie BJELKOVÁ a Marcin KOZAK, 2021. Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences. Foods [online]. 10(11), 2766. ISSN 2304-8158. Dostupné z: doi:10.3390/foods10112766