BEIKZADEH, S.; SHOJAEE-ALIABADI, S.; DADKHODAZADE, E.; SHEIDAEI, Z.; ABEDI, A.-S.; MIRMOGHTADAIE, L.; HOSSEINI, S. M. Comparison of Properties of Breads Enriched with Omega-3 Oil Encapsulated in β-Glucan and Saccharomyces cerevisiae Yeast Cells. Applied Food Biotechnology, [S. l.], v. 7, n. 1, p. 11–20, 2019. DOI: 10.22037/afb.v7i1.25969. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/25969. Acesso em: 4 may. 2024.