Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour
[1]Introduction: Breakfast cereal products are considered as an important meal for athletes and children. By changing eating habits and increasing the consumption of these products, choosing healthy and nutritious raw materials such as whole grains to produce breakfast cereals with great impact on p...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Ferdowsi University of Mashhad
2022-11-01
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| Col·lecció: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Matèries: | |
| Accés en línia: | https://ifstrj.um.ac.ir/article_40604_4f0ca77c7c029d064608d206807c2648.pdf |
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