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Physicochemical Characterization and Sensory Evaluation of Potentially Functional Brownies Made With Brown Flaxseed Flour (Linum Usitatissimum) and Chia Flour (Salvia Hispanica L.) . RSD 2020, 9 (9), e215997146. https://doi.org/10.33448/rsd-v9i9.7146.