Mikołajczak, Natalia. “The Influence of Roasting and Baking on Fatty Acids Composition of Consumer Oilseeds”. Journal of Education, Health and Sport 7, no. 9 (September 10, 2017): 460–470. Accessed January 18, 2025. https://apcz.umk.pl/JEHS/article/view/4935.