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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Detaylı Bibliyografya
Asıl Yazarlar: Rajiv, Jyotsna, Indrani, Dasappa, Prabhasankar, Pichan, Rao, G. Venkateswara
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer-Verlag 2011
Konular:
Original Article
Online Erişim: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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