Effect of the use of ground flaxseed on quality and chemical composition of bread

Food Science and Technology International

Volumn 14, Issue 4, 2008, Pages 299-306

  Mentes O ^a   Bakkalbasi E ^a   Ercan, R ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Tocopherol; Bread quality; Fatty acids; Flaxseed

Indexed keywords

ACIDS; FATTY ACIDS;

ACID DISTRIBUTIONS; BREAD QUALITIES; BREAD QUALITY; CHEMICAL COMPOSITIONS; COLOR APPEARANCES; EXTERNAL-; FATTY ACID COMPOSITIONS; FLAXSEED; IN CONCENTRATIONS; LINOLENIC ACIDS; LOAF VOLUMES; MOUTH FEELS; PEROXIDE VALUES; TOCOPHEROL CONTENTS; UNSATURATED FATTY ACIDS; WHEAT FLOURS;

FLAX;

TRITICUM AESTIVUM;

EID: 54549103335     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208097192     Document Type: Article

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