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Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)
Flaxseed is a versatile functional ingredient owing to its unique nutrient profile. Studies on the effect of substitution of roasted and ground flaxseed (RGF) at 5, 10, 15 and 20% level on the wheat flour dough properties showed that amylograph peak viscosity, farinograph dough stability, extensogra...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550852/ https://ncbi.nlm.nih.gov/pubmed/24082270 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0307-2 |
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