MIKOŁAJCZAK, Natalia. The influence of roasting and baking on fatty acids composition of consumer oilseeds. Journal of Education, Health and Sport, [S. l.], v. 7, n. 9, p. 460–470, 2017. Disponível em: https://apcz.umk.pl/JEHS/article/view/4935. Acesso em: 26 dec. 2024.