Bakker, Christiane Maria Christina NobregaCourtial, Camila Gambini Pereira2021-05-122021-05-122017-12-08BAKKER, C.M.C.N.; PEREIRA , C. G.. Functional Food Formulation by the Addition of Whole Grain Flour and Linseed. Journal of Food Industry, v. 1, p. 39-51, 2017. DisponÃvel em: http://www.macrothink.org/journal/index.php/jfi/article/view/12274. Acesso em: 05 abr. 2021. https://doi.org/10.5296/jfi.v1i1.122741948-545Xhttps://repositorio.ufrn.br/handle/123456789/32503Functional foodsEnriched pastaSensory analysisQuantitative descriptive analysisWhole grain flourFunctional food formulation by the addition of whole grain flour and linseedarticle10.5296/jfi.v1i1.12274