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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...
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| Auteurs principaux: | , , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer-Verlag
2011
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| Sujets: | |
| Accès en ligne: | 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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