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Preparation and storage stability of flaxseed chutney powder, a functional food adjunct

Flax (Linum usitatissimum L.) chutney powder (FSCP), a palatable functional food adjunct was prepared by mixing roasted and powdered flaxseeds with other selected spice ingredients. The protein content of these powders was 24.2% and 23.4% in flaxseed powder (FSP) and FSCP respectively. Total polyphe...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Rao, Pamidighantam Prabhakara, Rao, Galla Narsing, Mala, Kripanand Sathiya, Balaswamy, Karakala, Satyanarayana, Akula
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer-Verlag 2011
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC3550932/
https://ncbi.nlm.nih.gov/pubmed/24425897
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0235-1
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