The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread

International Journal of Food Science and Technology

Volumn 41, Issue SUPPL. 2, 2006, Pages 95-101

  Conforti, Frank D ^a   Davis, Sarah F ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Antioxidant; Flaxseed; Rancidity; Soya; Yeast bread

Indexed keywords

GLYCINE MAX; LINUM USITATISSIMUM;

EID: 33751185753     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01410.x     Document Type: Article

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