Quantification of the oxidative stability of flaxseed-enriched lasagna pasta according to the processing conditions.

Mercier, S., Mondor, M., Villeneuve, S., Marcos, B., and Moresoli, C. (2014). "Quantification of the oxidative stability of flaxseed-enriched lasagna pasta according to the processing conditions.", 28th EFFoST International Conference, Uppsala, Sweden, 25-28 November, 2014. (Poster)