Physicochemical characterization and sensory evaluation of potentially functional brownies made with brown flaxseed flour (Linum usitatissimum) and chia flour (Salvia hispanica L.) . Research, Society and Development, [S. l.], v. 9, n. 9, p. e215997146, 2020. DOI: 10.33448/rsd-v9i9.7146. Disponível em: https://rsdjournal.org/rsd/article/view/7146. Acesso em: 5 dec. 2025.