Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies
Aim of present study was to estimate quantitative changes in nutraceutical properties of cookies. Refined wheat flour and raw/roasted flaxseed flour blends (100:00, 90:10, 80:20, and 70:30) were prepared and subjected for baking to prepare cookies. Effect of addition of raw/roasted flaxseed flour at...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Springer
2019-10-01
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| মালা: | Journal of the Saudi Society of Agricultural Sciences |
| অনলাইন ব্যবহার করুন: | http://www.sciencedirect.com/science/article/pii/S1658077X17302710 |
| ট্যাগগুলো: |
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